Almond Free Mojo Verde
This vibrant Canarian green sauce is one of those condiments that makes everything it touches taste more alive. Bright cilantro and flat-leaf parsley form the herbaceous backbone, while garlic, cumin, and a splash of white wine vinegar give it that punchy, layered depth you'd expect from a proper mojo. A slow stream of good olive oil pulls it all together into something silky and brilliantly green. For anyone navigating nut allergies, this is the kind of sauce that's genuinely worry-free — every ingredient is straightforward, and there's no hidden almond flour, almond oil, or processed shortcut in sight. A touch of serrano or jalapeño is optional, so you can dial the heat up or keep it mellow depending on who's at the table. It keeps in the fridge for up to five days, which means you can drizzle it over roasted vegetables, grilled fish, or crusty bread all week long without any extra effort.
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Learn more →Ingredients
8 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
- 1 tsp ground cumin
- ½ tsp fine sea salt
- ¼ tsp freshly ground black pepper
- 2 tbsp white wine vinegar
- ⅓ cup extra-virgin olive oil
- 2–3 tbsp water, as needed
- 1 small green chile (such as serrano or jalapeño), seeded (optional)
Instructions
- 1
Combine the cilantro, parsley, garlic, cumin, salt, black pepper, white wine vinegar, and green chile (if using) in a blender or food processor. Pulse 6–8 times until the herbs and garlic are roughly broken down.
- 2
With the motor running, stream in the olive oil in a slow, steady pour until the sauce is smooth and bright green, about 30–45 seconds. Scrape down the sides once if needed.
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