Best 2 Alis Green Sauce Recipes

**Ali's Green Sauce: A Versatile Condiment with a Zesty Kick**

Ali's green sauce is a vibrant and flavorful condiment that adds a delightful zest to various dishes. This versatile sauce is a symphony of fresh herbs, zesty lemon, and a hint of garlic, creating a tangy and aromatic experience. Whether you're a fan of Middle Eastern cuisine or simply seeking a new way to enhance your favorite meals, Ali's green sauce is a must-try. From its traditional use as a condiment for grilled meats and fish to its creative incorporation into pasta dishes, salads, and dips, this sauce adds a burst of flavor that elevates any culinary creation. Discover the art of making Ali's green sauce and explore the diverse recipes that showcase its versatility, taking your taste buds on a delightful journey.

Check out the recipes below so you can choose the best recipe for yourself!

AJI VERDE (SPICY PERUVIAN GREEN SAUCE)

Aji Verde (Spicy Peruvian Green Sauce) image

Learn how to make the best aji verde sauce! Aji verde is spicy Peruvian green sauce, made with cilantro, jalapeños, and a little mayonnaise and Parmesan. It is utterly irresistible drizzled onto tacos and more! Recipe yields about 1 1/4 cups.

Provided by Cookie and Kate

Categories Sauce

Time 10m

Number Of Ingredients 7

Ingredients

1/2 cup mayonnaise
2 cups lightly packed fresh cilantro, mostly leaves but small stems are ok (from 1 big bunch of cilantro or 1 1/2 medium)
2 medium jalapeños, seeds and membranes removed but reserved, roughly chopped
2 cloves garlic, roughly chopped
1/3 cup (1 ounce) grated Cotija or Parmesan cheese
1 tablespoon lime juice
1/4 teaspoon fine sea salt

Steps:

In a food processor or blender, combine all of the ingredients. Blend until the cilantro has broken into very tiny pieces and the sauce is green and mostly smooth (no matter how long you blend it, it will still have some texture to it).
Taste, and adjust if necessary. This sauce is intentionally bold and spicy and I usually think it's just right as written. However, if the flavor is too overwhelming, blend in 1 tablespoon of olive oil while running the food processor. If it's not spicy enough, add some of the reserved jalapeño seeds and blend again. If it doesn't have enough zip, add another tablespoon of lime juice and/or a pinch of salt.
Aji verde keeps well in the refrigerator, covered, for about 1 week.

Nutrition Facts : ServingSize About 2 tablespoons, Calories 94 calories, Sugar 0.2 g, Sodium 161.8 mg, Fat 9.6 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 0.7 g, Fiber 0.2 g, Protein 1.2 g, Cholesterol 13.9 mg

ALL-PURPOSE GREEN SAUCE

All-Purpose Green Sauce image

This tangy, creamy sauce is the perfect home for all those extra herbs you may have on hand from other recipes - that leftover sprig of mint, the stemmy part of that bunch of cilantro, the droopy basil. You can use any combination of soft herbs here; you'll need two packed cups altogether. And you don't have to limit yourself to herbs. Other flavorful, leafy options include arugula, celery leaves or pea shoots. For a vegan version, skip the yogurt and use more olive oil, along with a small squeeze of lemon for some acidity.

Provided by Melissa Clark

Categories sauces and gravies

Time 10m

Yield About 2 cups

Number Of Ingredients 9

Ingredients

1 packed cup basil leaves
1/2 packed cup parsley leaves and tender stems
1/2 packed cup chopped chives
2 garlic cloves, peeled and smashed
Pinch of black pepper
1/4 cup plain Greek yogurt or sour cream
1/3 cup extra-virgin olive oil
1 1/2 teaspoons finely grated lemon zest
1/4 teaspoon kosher salt (Diamond Crystal), plus more to taste

Steps:

Place herbs, garlic and pepper in a food processor or blender, and pulse to combine, stopping to scrape down the sides of the container if necessary.
Add yogurt and purée until smooth. (This may take a minute or so; scrape down the sides of the container as needed.) With the motor running, gradually drizzle in the olive oil. Pulse in lemon zest and salt. Taste and add more salt if needed.
Use immediately or refrigerate in an airtight container for up to 5 days. Spoon over grilled or roasted chicken, seafood (especially shrimp and salmon), sausages, steaks, lamb chops and vegetables. Use as a marinade for chicken, lamb or pork; as a dressing for starchy salads with beans, potatoes or grains, or for hearty vegetable salads, like those with cucumbers or blanched and sliced sugar snap peas or green beans. Serve as a dip for crudité or chips. Spread in roast beef, lamb or pork sandwiches.

Tips:

Use fresh herbs. Fresh herbs will give your green sauce the best flavor. If you can't find fresh herbs, you can use dried herbs, but be sure to use only 1/3 of the amount called for in the recipe.
Don't overcook the garlic. Garlic can quickly burn, so be careful not to overcook it. Just cook it until it is fragrant and softened, about 1 minute.
Use a good quality olive oil. The olive oil you use will make a big difference in the flavor of your green sauce. Use a good quality extra virgin olive oil.
Season to taste. Once you've made your green sauce, be sure to season it to taste with salt and pepper.
Use green sauce as a condiment. Green sauce is a great condiment for grilled or roasted meats, fish, and vegetables. It can also be used as a spread for sandwiches or wraps.

Conclusion:

Green sauce is a versatile and delicious condiment that can be used in a variety of ways. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a new way to add flavor to your meals, give green sauce a try.