Fish Free Mojo Verde
This vibrant Canarian-style green sauce is the kind of condiment that makes everything it touches taste more alive. Bright cilantro and flat-leaf parsley form the herby backbone, while garlic, cumin, and a splash of white wine vinegar give it that punchy, layered depth you'd expect from a sauce with serious culinary roots. A slow stream of extra-virgin olive oil brings it all together into something glossy, pourable, and brilliantly green. If you want a little heat, a seeded serrano or jalapeño nudges it into genuinely exciting territory without overwhelming the fresh herb flavor. Because every single ingredient here is plant-based and pantry-friendly, there's zero guesswork about hidden seafood derivatives or fish-based flavor boosters that sneak into so many store-bought sauces and marinades. It comes together in a blender in under five minutes and keeps in the fridge for up to five days, which means you can drizzle it over roasted vegetables, grilled chicken, eggs, or crusty bread all week long. Once you have a jar of this in the refrigerator, you'll wonder how you ever cooked without it.
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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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