Chicken Free Mojo Verde
This vibrant green sauce is a Canarian classic built entirely from herbs, garlic, and good olive oil — nothing more, nothing less. Cilantro and flat-leaf parsley form the bright, grassy backbone, while cumin and white wine vinegar add just enough warmth and tang to keep every spoonful interesting. A touch of serrano or jalapeño is optional, but even without it, the raw garlic gives the sauce a real kick that lingers in the best possible way. The blender does most of the heavy lifting here, pulling everything into a glossy, pourable ribbon that looks stunning drizzled over roasted vegetables, grilled fish, or a simple bowl of beans. Because every ingredient is whole and plant-based, there's zero guesswork about what's in it — no hidden proteins, no mystery additives, just clean, punchy flavor. It keeps in the fridge for up to five days, which means you can make a jar on Sunday and reach 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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