Gluten 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 base, 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 a subtle warmth that quietly elevates the whole thing without stealing the spotlight. Because it's built entirely from whole, naturally gluten-free ingredients — fresh herbs, garlic, citrus, and good olive oil — there's no need to scrutinize labels or worry about hidden additives. The blender does most of the work in under a minute, making this one of the easiest sauces you'll ever pull together. The result is a pourable, restaurant-worthy mojo verde that keeps in the fridge for up to four days, so you can make a batch and reach for it all week. Spoon it over grilled proteins, roasted vegetables, grain bowls, or use it as a dipping sauce — it genuinely improves almost anything it touches.
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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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