Red Meat Allergy Friendly Herb & Citrus Mojo Verde
This vibrant green sauce is built on a base of fresh cilantro and flat-leaf parsley, brightened with lime juice, lime zest, and a splash of apple cider vinegar that makes every bite feel alive. A touch of ground ginger adds just enough warmth to keep things interesting without overpowering the herbaceous punch. Since the whole recipe is built around plants, olive oil, and citrus, there's no need to scrutinize labels or worry about hidden animal proteins sneaking into your condiment. It comes together in a blender in just a few pulses, making it one of the easiest ways to add serious flavor to whatever is on your plate. Drizzle it over roasted vegetables, grilled fish, chicken, or grain bowls — it's the kind of sauce that makes simple ingredients taste like something you ordered at a restaurant. Stored in a jar in the fridge, it stays fresh and pourable for up to four days, so you can make a batch at the start of the week and reach for it whenever dinner needs a lift.
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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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