Gelatin Free Mojo Verde
This vibrant Canarian-style green sauce is built entirely from fresh herbs, garlic, olive oil, and a splash of white wine vinegar — nothing processed, nothing hidden, just clean and punchy flavor in every spoonful. Cilantro and flat-leaf parsley form the bright, grassy backbone, while cumin and an optional serrano or jalapeño add warmth and a gentle kick that keeps things interesting. Because the whole recipe comes together in a blender with pantry staples, there's zero need to scrutinize labels for animal-derived thickeners or stabilizers that can sneak into store-bought condiments and sauces. The slow stream of extra-virgin olive oil emulsifies everything into a glossy, pourable consistency that clings beautifully to grilled meats, roasted vegetables, or crusty bread. A touch of water at the end lets you dial in exactly the texture you want — thin enough to drizzle, thick enough to spoon. It keeps in the fridge for up to five days, so you can make a batch 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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