Another cooking blog posted a recipe for a Peruvian Green Sauce and for grilled chicken skewers to go with it. We had leftover chicken from an evening at a state park, so I only had to prepare one of the recipes.
My husband wasn’t excited about my blending together ingredients for a different green sauce. He was more than content with the Mexican version made with tomatillo. However, the idea of a pesto-like green sauce fascinated me. Would basil and cilantro work well with parmesean and jalapeno?
Yes! Especially if you have some blandish chicken to dress up with a kicking hot sauce. And after a quick taste test, my husband agrees.
As always, I changed a few ingredients.
1 large jalapeno
1 medium-sized bunch of cilantro
¼ cup fresh basil leaves
2 tablespoons parmesan cheese
1 tablespoon chopped fresh ginger
1 teaspoon honey
1 T minced or chopped garlic
1 olive oil
juice of one fresh lime
½ cup mayonnaise
Puree all of the ingredients except the mayonnaise in a blender. Add the mayonnaise and run it again until the mixture is evenly combined.