Hazelnut Free Mojo Verde
This vibrant Canarian green sauce is one of those condiments 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 want drizzled over grilled fish, roasted vegetables, or even just crusty bread. The whole thing comes together in a blender in under a minute, which makes it almost unfairly easy for how impressive it looks and tastes. Because every ingredient here is straightforward and plant-based, there's no need to scan labels for hidden nut-based thickeners or oils — just pure, clean flavor from start to finish. A small green chile is optional if you want a gentle kick, and a little water at the end lets you dial in exactly the consistency you're after. Make a jar on Sunday and you'll find yourself reaching 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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