Nightshade Free Herb & Citrus Mojo Verde
Bright, herby, and punchy with citrus, this vibrant green sauce is the kind of condiment that makes everything it touches taste more alive. Cilantro and flat-leaf parsley form the grassy, fragrant backbone, while fresh lime juice and a touch of apple cider vinegar give it that signature zing without relying on any tomato or pepper-based heat. A small amount of ground ginger adds just enough warmth to keep things interesting — no nightshades required. Traditional mojo and green sauces often sneak in tomatillos or chiles, so having a version built entirely around herbs, citrus, and good olive oil is genuinely useful when you're cooking around those restrictions. The whole thing comes together in a blender in just a few pulses, finishing with a slow stream of extra-virgin olive oil that pulls it into a smooth, pourable consistency. Drizzle it over grilled chicken, roasted vegetables, fish, or grain bowls — honestly, it's hard to find something it doesn't improve. Make a jar at the start of the week and 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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