Nutmeg Free Herb & Citrus Mojo Verde
This vibrant green sauce is everything you want in a table condiment — herby, garlicky, and punchy with fresh lime and a whisper of ginger. Cilantro and flat-leaf parsley form the leafy backbone, blitzed together with raw garlic and a splash of apple cider vinegar for a sauce that's bold without being heavy. The slow stream of extra-virgin olive oil brings it all into a silky, pourable consistency that clings beautifully to grilled meats, roasted vegetables, fish tacos, or even a simple bowl of rice. Warm spices like nutmeg are common in marinades and sauces, but this recipe keeps things clean and bright — ground ginger does the aromatic lifting here without any of the heavier, harder-to-track additions that can sneak into store-bought versions. The whole thing comes together in a blender in just a few pulses, making it as practical as it is impressive. It keeps in the fridge for up to four days, so you can make a batch ahead and drizzle it over everything you cook that week.
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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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