Cinnamon Free Herb & Citrus Mojo Verde
This vibrant green sauce is everything you want in a condiment — herby, garlicky, tangy, and alive with citrus. Fresh cilantro and flat-leaf parsley form the backbone, while lime juice, lime zest, and a splash of apple cider vinegar give it that punchy brightness that makes you want to drizzle it on absolutely everything. A touch of ground ginger adds just enough warmth without leaning on any of the spices that can sneak into store-bought versions and cause problems for people avoiding cinnamon. The blender does most of the heavy lifting here, and a slow stream of good olive oil pulls it all into a silky, pourable sauce in under a minute. It works beautifully as a marinade, a dipping sauce, a taco topper, or spooned generously over grilled fish or roasted vegetables. Make a jar on Sunday and you'll find yourself reaching 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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