Low Iodine Herb & Citrus Mojo Verde
This vibrant green sauce is punchy, herby, and alive with citrus — the kind of condiment that makes everything it touches taste more exciting. Blending fresh cilantro and flat-leaf parsley with garlic, lime juice, and a touch of apple cider vinegar creates a sauce that's layered and bright without relying on anything processed or hard to source. The ground ginger adds a subtle warmth that ties the whole thing together in a way that feels unexpected but completely right. For anyone navigating a low-iodine approach, this recipe is a natural fit — every ingredient is a whole, unprocessed food, and there's no seafood, dairy, or iodized salt in sight, just fine sea salt and good olive oil. The technique is simple: pulse, stream, taste, and adjust. You can have it on the table in minutes and it keeps in the fridge for up to four days, so it's easy to make ahead and drizzle over proteins, roasted vegetables, or grain bowls all week long. Once you have a jar of this in the fridge, you'll find yourself reaching for it constantly.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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