Cashew Free Mojo Verde
This vibrant Canarian-style green sauce is built entirely from fresh herbs, garlic, and good olive oil — and the result is something so bright and punchy it'll make you want to drizzle it on absolutely everything. Cilantro and flat-leaf parsley form the herbaceous backbone, while white wine vinegar lifts the whole thing with just enough acidity to keep it lively. A touch of cumin adds warmth without overwhelming the freshness, and an optional serrano or jalapeño brings a gentle heat that makes the sauce feel genuinely alive. The blender does most of the work, streaming in olive oil until the sauce turns silky and that gorgeous deep green color locks in. Unlike a lot of store-bought condiments and nut-based sauces, every single ingredient here is straightforward and easy to verify — no hidden additives, no shared-facility concerns, just clean whole-food flavor. It's equally at home spooned over grilled chicken, roasted vegetables, fish tacos, or a simple bowl of rice. Make a jar on Sunday and you'll find yourself reaching for it all week 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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