Eggless Mojo Verde
This vibrant Canarian-style green sauce is punchy, herby, and ridiculously versatile — the kind of condiment that makes everything it touches taste more alive. Blended from fresh cilantro, flat-leaf parsley, garlic, cumin, and a splash of white wine vinegar, it delivers a bright, tangy kick with just enough heat if you throw in that optional serrano or jalapeño. The whole thing comes together in a blender in under a minute, and the slow stream of extra-virgin olive oil gives it that silky, pourable consistency that clings beautifully to grilled meats, roasted vegetables, or crusty bread. Because it's built entirely on herbs, aromatics, and good oil, there's nothing here that relies on eggs or emulsifiers — just clean, bold flavor from start to finish. Store-bought green sauces often sneak in unexpected binders or additives, so making your own means you know exactly what's in the jar. It keeps in the fridge for up to five days, which means you can drizzle it over everything from Monday's chicken to Friday's grain bowl without missing a beat.
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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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