Anti Inflammatory Mojo Verde
This vibrant green sauce is built almost entirely from ingredients that nutrition researchers consistently flag as inflammation-fighting powerhouses. Fresh cilantro and flat-leaf parsley deliver a concentrated hit of antioxidants, while extra-virgin olive oil brings the kind of healthy monounsaturated fats that form the backbone of anti-inflammatory eating. Garlic and cumin add depth of flavor, but they also carry their own well-documented benefits — making every spoonful genuinely functional, not just delicious. A touch of white wine vinegar brightens the whole blend and keeps the color an almost electric green. What makes this sauce so practical is how effortlessly it fits into everyday cooking. Blend it once and you have a versatile condiment that works over grilled fish, roasted vegetables, grain bowls, or even stirred into a simple soup. The optional serrano or jalapeño adds a gentle heat that makes the sauce feel lively without overwhelming the herby freshness underneath. It comes together in minutes with a blender and stores beautifully in the fridge for up to five days, so one quick batch covers a whole week of meals.
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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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