Lactose Free Mojo Verde
This vibrant Canarian green sauce is punchy, herby, and bright — the kind of condiment that makes everything it touches taste more alive. Cilantro and flat-leaf parsley form the backbone, blended with garlic, cumin, white wine vinegar, and a glug of good olive oil into a silky, pourable sauce that's as versatile as it is beautiful. A touch of serrano or jalapeño adds an optional kick that plays perfectly against the grassy herbs and the gentle tang of the vinegar. Because every ingredient here is whole, plant-based, and naturally free of dairy, there's zero need to scrutinize labels or swap anything out — it just works. The blender does most of the heavy lifting, and a slow stream of olive oil is the only real technique required to get that glossy, ribbon-like consistency. Drizzle it over roasted potatoes, grilled fish, chicken, or roasted vegetables, and it keeps in the fridge for up to five days — though it rarely lasts that 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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