Brazil Nut 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. Cilantro and flat-leaf parsley form the backbone, blended with raw garlic, cumin, white wine vinegar, and a generous pour of extra-virgin olive oil until the whole thing turns a gorgeous, glossy green. A touch of serrano or jalapeño is optional, but even without it, the garlic and vinegar give it a real kick that keeps you coming back for another spoonful. The blender does most of the heavy lifting here, and the technique of streaming in the oil while the motor runs is what gives the sauce that silky, emulsified texture rather than a chunky, separated mess. Every single ingredient in this recipe is naturally free from tree nuts of any kind, so there's no label-checking or substitution gymnastics required — just straightforward, clean cooking. Drizzle it over grilled fish, roasted potatoes, or grilled chicken, or use it as a dipping sauce straight from the jar. It keeps in the fridge for up to five days, though it rarely lasts that long.
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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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