Eggless Herb & Citrus Mojo Verde
This vibrant green sauce is a punchy, herbaceous blend of fresh cilantro and flat-leaf parsley, brightened with lime juice, a touch of apple cider vinegar, and a subtle warmth from ground ginger. The result is something bold and alive — the kind of condiment that makes everything it touches taste more exciting. Since it's built entirely from fresh herbs, garlic, citrus, and olive oil, there's nothing to second-guess for anyone avoiding eggs, and no hidden ingredients to track down on a label. The blender does most of the work, streaming in extra-virgin olive oil until the sauce turns silky, pourable, and that gorgeous deep green. A final taste-and-adjust moment with a little extra salt or lime keeps the flavor sharp and balanced. Spoon it over grilled proteins, roasted vegetables, grain bowls, or use it as a dipping sauce — it's endlessly versatile. Make a jar at the start of the week and you'll find yourself reaching for it at every meal.
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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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