Walnut Free Herb & Citrus Mojo Verde
This vibrant green sauce is everything you want in a finishing condiment — herbaceous, garlicky, and lit up with fresh lime juice and a whisper of ground ginger. Cilantro and flat-leaf parsley form the backbone, blended together with apple cider vinegar and a slow stream of extra-virgin olive oil until the whole thing turns silky, pourable, and impossibly bright. The technique is simple: a few pulses to rough-chop the herbs and garlic, then a steady drizzle of oil while the blender runs, and you're done in under five minutes. Tree nut concerns are genuinely common with sauces and pestos, where walnuts often sneak in as a base or texture builder — this mojo skips all of that and relies entirely on olive oil for its richness. A squeeze more lime or a pinch of extra salt at the end lets you dial in the flavor exactly where you want it. Spoon it over grilled chicken, roasted vegetables, fish tacos, or even a fried egg and you'll immediately understand why this style of sauce has such devoted fans. It keeps in the fridge for up to four days, though it rarely lasts that long.
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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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