Mushroom Free Herb & Citrus Mojo Verde
This vibrant green sauce is a punchy, herbaceous blend of fresh cilantro and parsley, brightened with lime juice and zest, and rounded out with a hint of ground ginger and apple cider vinegar. The result is something bold and alive — the kind of condiment that makes everything it touches taste more exciting. Because it's built entirely from fresh herbs, citrus, garlic, and good olive oil, there's zero guesswork about hidden ingredients, which is a genuine relief when you're navigating a mushroom-free kitchen. Bottled sauces and store-bought marinades can be sneaky about what goes into them, but this one is completely transparent from the first pulse of the blender. The technique is simple: a quick blitz to rough-chop the herbs and garlic, then a slow stream of olive oil to bring it all together into a smooth, pourable consistency. It keeps in the fridge for up to four days, so you can drizzle it over grilled proteins, roasted vegetables, or grain bowls all week long. Once you have a jar of this in the refrigerator, 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
- 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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