Pescatarian Herb & Citrus Mojo Verde
This vibrant green sauce is everything you want in a finishing condiment — herby, garlicky, tangy, and alive with citrus. Cilantro and flat-leaf parsley form the backbone, while fresh lime juice, a touch of apple cider vinegar, and a hint of ground ginger layer in brightness and just enough edge to keep things interesting. A slow stream of extra-virgin olive oil brings it all together into a silky, pourable sauce that clings beautifully to whatever you drizzle it over. It's a natural match for grilled fish, roasted shrimp, or seared scallops — basically anything that benefits from a bold, fresh lift. The whole thing comes together in a blender in under five minutes, which makes it one of those sauces you'll find yourself reaching for constantly. It keeps in the fridge for up to four days, so you can make a batch ahead and have it ready to transform a simple weeknight piece of salmon into something that feels genuinely special.
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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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