Celery 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 garlic, cumin, white wine vinegar, and a generous pour of extra-virgin olive oil until the whole thing turns a stunning, glossy green. A splash of water brings it to that perfect pourable consistency, somewhere between a vinaigrette and a thick drizzle sauce. If you want a little heat, a seeded serrano or jalapeño folds right in without overwhelming the fresh herb flavor. The good news for anyone navigating a celery-free lifestyle is that this recipe is naturally free of it — no sneaky celery seed hiding in a spice blend, no aromatic base to worry about. It comes together in a blender in just a few minutes and keeps in the fridge for up to five days, so you can spoon it over grilled meats, roasted vegetables, eggs, or crusty bread 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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