Barley Free Herb & Citrus Mojo Verde
This vibrant green sauce is everything you want in a finishing condiment — bright, herby, garlicky, and just tangy enough to make whatever it touches taste more alive. Blitzed together in a blender, it comes together in minutes with nothing more than fresh cilantro, parsley, garlic, lime juice, apple cider vinegar, a whisper of ground ginger, and good olive oil. The slow drizzle of oil while the machine runs is the move that transforms a rough herb chop into a silky, pourable sauce with that gorgeous deep green color. Bottled sauces and marinades are notorious for sneaking in unexpected grains and additives, so making this from scratch means you know exactly what's in every spoonful. A squeeze more lime or a pinch of extra salt at the end lets you dial the flavor to exactly where you want it — bold and balanced. Spoon it over grilled chicken, roasted vegetables, fish tacos, or honestly just crusty bread, and it holds up beautifully in the fridge for up to four days.
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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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