Chestnut Free Mojo Verde
This vibrant Canarian green sauce is one of those condiments that makes everything it touches taste more alive. Bright cilantro and parsley form the herby backbone, while garlic, cumin, and a splash of white wine vinegar give it that punchy, layered depth you want in a great table sauce. A drizzle of good extra-virgin olive oil brings it all together into something silky and deeply aromatic. The optional green chile adds a gentle heat that builds slowly without overwhelming the freshness of the herbs. Because every ingredient here is straightforward and plant-based, there's no need to scan labels or worry about hidden additives sneaking in. It blends up in under a minute and keeps in the fridge for days, making it just as useful on a Tuesday night as it is for a weekend spread. Spoon it over grilled fish, roasted vegetables, or crusty bread and watch it disappear fast.
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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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