Whatever it is it’s very good! @nickskitchen
Whatever it is it’s very good! @nickskitchen is a easy American Fusion recipe that serves 4. 80 calories per serving. Recipe by The Plant Slant on YouTube.
Prep: 24 min | Cook: PT0M | Total: 35 min
Cost: $5.43 total, $1.36 per serving
Ingredients
- 0.33 cup Mayonnaise (regular or plant‑based)
- 0.33 cup Greek Yogurt (plain, full‑fat for richness)
- 1 cup Cilantro (loosely packed, stems removed)
- 0.5 cup Basil (fresh leaves, loosely packed)
- 0.25 cup Mint (fresh leaves, loosely packed)
- 0.25 cup Parsley (flat‑leaf, loosely packed)
- 2 Jalapeños (seeds removed, roughly chopped)
- 1 tbsp Ai Amario Paste (Asian‑style fermented paste, can be ordered online)
- 1 Lime (zest and juice of whole lime)
- 1 tsp White Wine Vinegar
- 1 tsp Honey
- 0.25 tsp Dijon Mustard
- 1 pinch Salt
- 0.25 cup Olive Oil (extra‑virgin, drizzled slowly while blending)
Instructions
Prepare Fresh Herbs
Rinse cilantro, basil, mint, and parsley under cold water, pat dry, then roughly chop all herbs.
Time: PT10M
Prep Jalapeños
Slice the jalapeños lengthwise, remove the seeds, and coarsely chop.
Time: PT5M
Combine Base Ingredients
In the blender, add mayonnaise, Greek yogurt, chopped cilantro, basil, mint, parsley, jalapeños, Ai Amario paste, lime zest and juice, white wine vinegar, honey, Dijon mustard, and a pinch of salt.
Time: PT5M
Emulsify with Olive Oil
Start the blender on low and slowly drizzle the olive oil through the opening until fully incorporated and the sauce turns glossy.
Time: PT2M
Taste and Adjust
Stop the blender, taste the sauce, and add more salt, lime juice, or honey if needed. Blend briefly to combine any adjustments.
Time: PT1M
Transfer and Chill
Pour the sauce into a clean jar or airtight container, seal, and refrigerate for at least 15 minutes before serving to let flavors meld.
Time: PT1M
Nutrition Facts
- Calories
- 80
- Protein
- 1 g
- Carbohydrates
- 3 g
- Fat
- 7 g
- Fiber
- 0.5 g
Dietary info: Vegetarian, Gluten‑Free, Contains dairy, Contains eggs
Allergens: Eggs (mayonnaise), Dairy (Greek yogurt), Mustard
Ingredient Substitutions
- Instead of Mayonnaise: Vegan mayo, Greek yogurt
- Instead of Greek Yogurt: Plant‑based yogurt, Sour cream
- Instead of Cilantro: Parsley, Coriander leaves
- Instead of Basil: Thai basil, Oregano
- Instead of Mint: Spearmint, additional cilantro
- Instead of Parsley: Cilantro, chervil
- Instead of Jalapeños: Serrano peppers, Thai bird chilies
- Instead of Ai Amario Paste: Harissa, Sriracha, Gochujang
- Instead of Lime: Lemon zest and juice
- Instead of White Wine Vinegar: Apple cider vinegar, rice vinegar
- Instead of Honey: Agave nectar, maple syrup
- Instead of Dijon Mustard: Yellow mustard, whole grain mustard
- Instead of Salt: Sea salt, Kosher salt
- Instead of Olive Oil: Avocado oil, vegetable oil
Equipment Needed
- Blender
- Chef's Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Microplane Zester (optional)
- Citrus Juicer (optional)
- Spatula
Critical Steps — Do Not Skip
- Removing jalapeño seeds to control heat.
- Drizzling olive oil slowly while blending to create a stable emulsion.
- Using fresh herbs and zesting the lime for maximum brightness.
Chef Tips from the Video
- Use the freshest herbs you can find; they provide the brightest flavor.
- For extra depth, toast the basil leaves lightly before adding.
- Serve the sauce chilled over grilled corn, tacos, or mixed into a grain bowl.
Troubleshooting
Sauce is too thick.
Thin with a tablespoon of water, extra lime juice, or a splash more olive oil while blending.
Sauce separates after sitting.
Give it a quick stir or re‑blend for a few seconds; a slow drizzle of olive oil while blending can re‑emulsify.
Sauce is overly spicy.
Add more Greek yogurt or a drizzle of honey to balance the heat.
Storage
Refrigerator: Up to 5 days in an airtight container.
Freezer: Not recommended; texture changes when frozen.
Room temperature: No more than 2 hours; keep chilled for safety.
Make-Ahead Tips
- The sauce tastes even better after 1–2 hours in the fridge as flavors meld.
- Store in a small mason jar for easy portioning.
Frequently Asked Questions
What is the cultural significance and history of a green herb sauce like this in American fusion cuisine?
Green herb sauces have roots in Mexican salsa verde and Mediterranean pesto, but American fusion cooks blend them with creamy bases like mayo and yogurt to create a versatile condiment that reflects the country’s multicultural palate.
What are the traditional regional variations of green herb sauces in Mexican and Mediterranean cuisines?
In Mexico, salsa verde uses tomatillos, cilantro, jalapeños, and lime, while in Italy pesto relies on basil, pine nuts, garlic, cheese, and olive oil. This recipe merges those ideas with a creamy American twist.
How is a green herb sauce traditionally served in Mexican street food culture?
It is often drizzled over tacos, grilled meats, or used as a dip for tortilla chips, adding freshness and heat to the dish.
What occasions or celebrations is a bright herb sauce like this commonly associated with in American home cooking?
It’s popular at summer barbecues, taco nights, potlucks, and as a fresh accompaniment to grilled vegetables during holiday gatherings.
What other American‑style dishes pair well with this Herbaceous Green Ai Verde Sauce?
It pairs beautifully with grilled chicken or fish, roasted sweet potatoes, grain bowls, avocado toast, and as a creamy topping for baked potatoes.
What makes this Herbaceous Green Ai Verde Sauce special compared to classic pesto or salsa verde?
It combines the herbaceous brightness of pesto and salsa verde with a creamy mayo‑yogurt base, adding richness, a subtle tang from lime and vinegar, and a unique umami note from Ai Amario paste.
How does the YouTube channel The Plant Slant’s approach to plant‑forward sauces differ from other cooking channels?
The Plant Slant focuses on maximizing flavor while keeping recipes largely plant‑centric, often incorporating dairy‑free or vegan alternatives and emphasizing fresh herbs, unlike many channels that rely on heavy dairy or processed sauces.
What are the most common mistakes to avoid when making this Herbaceous Green Ai Verde Sauce?
Common errors include over‑blending which can over‑heat the sauce, adding olive oil too quickly causing separation, and forgetting to remove jalapeño seeds which makes the sauce overly spicy.
Why does this recipe drizzle olive oil into the blender instead of mixing it in separately?
Slowly drizzling olive oil while the blender runs creates a stable emulsion, giving the sauce a glossy texture and preventing the oil from separating later.
Can I make this Herbaceous Green Ai Verde Sauce ahead of time and how should I store it?
Yes, store the sauce in an airtight jar in the refrigerator for up to five days. Let it chill for at least 15 minutes before serving to let the flavors meld.
Last updated: August 22, 2026
