Barley Free Mojo Verde
This vibrant Canarian-style green sauce is punchy, herby, and bright — the kind of condiment that makes everything it touches taste more alive. Fresh cilantro and flat-leaf parsley form the backbone, blended with garlic, cumin, white wine vinegar, and a glug of good olive oil until the whole thing turns a gorgeous, glossy green. A small green chile is optional, but even without it, the garlic and vinegar give it a real kick that keeps you coming back for another spoonful. Every single ingredient here is naturally grain-free, so there's no need to scrutinize labels or worry about hidden thickeners sneaking in — just whole, clean pantry staples doing exactly what they should. The blender does most of the work, and within a few minutes you have a sauce that works beautifully drizzled over roasted vegetables, grilled fish, chicken, or even stirred into a bowl of beans. It keeps in the fridge for up to five days, which means you can make a batch on Sunday and let it quietly improve everything you eat for the rest of the week.
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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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