Almond Free Herb & Citrus Mojo Verde
This vibrant green sauce is everything you want in a finishing condiment — bright, garlicky, and loaded with fresh herb flavor that makes grilled meats, roasted vegetables, or even a simple bowl of rice feel like a real meal. The combination of cilantro and flat-leaf parsley gives it a layered herbaceousness, while fresh lime juice, lime zest, and a touch of apple cider vinegar keep things lively and sharp. A whisper of ground ginger adds just enough warmth to make you wonder what that secret note is. The whole thing comes together in a blender in under a minute, with extra-virgin olive oil streamed in to create a smooth, pourable consistency that clings beautifully to whatever you drizzle it over. For anyone navigating tree nut allergies, this is the kind of bold, restaurant-worthy sauce you can make with total confidence — every ingredient is straightforward, and there's nothing hidden in the list to second-guess. It keeps in the fridge for up to four days, so you can make a batch on Sunday and reach for it all week long.
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Learn more →Ingredients
6 servings
- 1 cup fresh cilantro leaves and tender stems, loosely packed
- ½ cup fresh flat-leaf parsley leaves and tender stems, loosely packed
- 4 cloves garlic, peeled
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp apple cider vinegar
- ½ tsp fine sea salt
- ¼ tsp ground ginger
- ⅓ cup extra-virgin olive oil
- 1 tsp lime zest (optional)
Instructions
- 1
Combine the cilantro, parsley, garlic, lime juice, apple cider vinegar, salt, ground ginger, and lime zest (if using) in a blender or food processor. Pulse 6–8 times until the herbs and garlic are roughly chopped and the mixture begins to come together.
- 2
With the machine running on low, stream in the olive oil in a slow, steady pour until the sauce is smooth and bright green with a slightly loose, pourable consistency — about 30 seconds. Stop and scrape down the sides once if needed.
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