Turmeric Free Herb & Citrus Mojo Verde
This vibrant green sauce is everything you want in a table condiment — herby, garlicky, tangy, and alive with citrus. Cilantro and flat-leaf parsley form the backbone, blended with fresh lime juice, a splash of apple cider vinegar, and a whisper of ground ginger that adds warmth without any of the golden spice that so many similar sauces lean on. The result is a bright, pourable mojo that works beautifully drizzled over grilled proteins, roasted vegetables, grain bowls, or even as a bold dipping sauce for crusty bread. Because the whole thing comes together in a blender in just a few pulses, it's genuinely one of the easiest flavor upgrades you can keep in your fridge. Avoiding turmeric doesn't mean sacrificing depth or complexity — this recipe proves that fresh herbs, good olive oil, and a hit of citrus zest can carry a sauce all on their own. 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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