Gut Friendly Mojo Verde
This vibrant green sauce is built on fresh cilantro, flat-leaf parsley, garlic, and a splash of white wine vinegar — ingredients that are as clean and straightforward as it gets. The combination of bitter herbs, raw garlic, and a touch of cumin creates a bright, punchy condiment that works beautifully drizzled over grilled proteins, roasted vegetables, or even stirred into grains. For anyone keeping a close eye on what goes into their food, blending this at home means you know exactly what's in every spoonful — no fillers, no preservatives, no mystery additives hiding in a store-bought bottle. The olive oil brings a smooth, satisfying richness while keeping the whole thing feeling light and fresh rather than heavy. A small amount of white wine vinegar gives it just enough acidity to support digestion without overwhelming the palate. The optional green chile adds a gentle kick if you want it, but the sauce is equally delicious and balanced without it. Make a jar at the start of the week and you'll find yourself reaching for it constantly.
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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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