Coconut Free Herb & Citrus Mojo Verde
This vibrant green sauce is everything you want in a finishing condiment — herby, garlicky, tangy, and alive with citrus. Fresh cilantro and flat-leaf parsley form the backbone, while lime juice, a touch of apple cider vinegar, and a whisper of ground ginger give it a layered brightness that goes way beyond a basic herb drizzle. The whole thing comes together in a blender in just a few pulses, with olive oil streamed in at the end to create that glossy, pourable texture. It's the kind of sauce that makes grilled chicken, roasted vegetables, or even a simple grain bowl feel like a proper meal. Many store-bought green sauces and marinades sneak in unexpected additives or oils, so blending your own means you know exactly what's in the jar. The recipe keeps well in the fridge for up to four days, so you can make a batch ahead 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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