Hazelnut Free Herb & Citrus Mojo Verde
This vibrant green sauce is everything you want in a finishing condiment — herbaceous, garlicky, and lit up with fresh lime and a whisper of ginger. Cilantro and flat-leaf parsley form the backbone, blended with garlic, apple cider vinegar, and a steady pour of olive oil until the whole thing turns silky, bright, and pourable. The result is bold without being heavy, and that citrus edge keeps every bite feeling alive. Nut-free sauces can be surprisingly hard to find at the store, where pestos and herb blends often sneak in tree nuts for texture — this one builds all its body from good olive oil and fresh herbs alone. It comes together in a blender in just a few pulses, making it one of those recipes you'll find yourself reaching for again and again. Spoon it over grilled chicken or fish, swirl it into grain bowls, or use it as a dipping sauce for crusty bread — it holds beautifully in the fridge for up to four days, so a single batch goes a long way.
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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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