Brazil Nut Free Herb & Citrus Mojo Verde
This vibrant green sauce is everything you want in a finishing condiment — herby, garlicky, and punchy with fresh lime and a subtle warmth from ground ginger. Cilantro and flat-leaf parsley form the leafy backbone, while a slow stream of extra-virgin olive oil pulls it all into a silky, pourable sauce that clings beautifully to whatever you drizzle it over. It comes together in a blender in just a few pulses, making it one of those recipes that feels far more impressive than the effort involved. Store-bought sauces and condiments can be a minefield when you're navigating tree nut concerns, since shared facilities and vague labeling make it hard to know what's really in the bottle. Making your own mojo verde from scratch means every single ingredient is accounted for — and this one keeps it clean with pantry staples and fresh herbs. The apple cider vinegar adds a gentle tang that lifts the whole sauce without overpowering the citrus, and the optional lime zest takes the brightness up another notch if you want it. Spoon it over grilled chicken, roasted vegetables, fish tacos, or even a simple bowl of rice and beans, and it transforms the whole plate. Stored in a jar in the fridge, it stays fresh for up to four days — though it rarely lasts that long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!