Start by washing the fresh cilantro thoroughly to remove any dirt. Remove the root ends from the green onions and chop them into smaller pieces for easier blending. Slice the jalapeño and serrano peppers in half and remove the seeds to control the heat level. Peel the garlic cloves.
In a blender or food processor, add the mayonnaise, fresh cilantro leaves and stems, green onions, jalapeño, serrano pepper, and garlic cloves.
Next, crumble in the queso fresco, squeeze in the juice of one lime, and add the huacatay or mint leaves and aji amarillo paste if using. Season with coarse salt to taste.
Blend the mixture on high until it’s completely smooth and creamy. If the sauce is too thick, you can add a little water or extra lime juice to reach your desired consistency.
Taste the Aji Verde Sauce and adjust the seasoning if needed, adding more salt or lime juice to enhance the flavor.
Transfer the Aji Verde Sauce to a serving bowl and enjoy it with grilled meats, as a dip for vegetables, or drizzled over your favorite dishes.
