Put 2 cups of loosely packed cilantro leaves, 2 seeded jalapeños, 1 small garlic clove, 1 chopped scallion, 1 tablespoon of lime juice, and 1 tablespoon of extra-virgin olive oil in a food processor.
Add ½ cup of mayonnaise, ¼ cup of crumbled queso fresco, 1 tablespoon of ají amarillo paste, 2 teaspoons of huacatay paste, ¼ teaspoon of salt, and ¼ teaspoon of black pepper. Blend until smooth.
