Lupin Free Mojo Verde
This vibrant Canarian 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 find at a great tapas bar. A slow stream of extra-virgin olive oil brings it all together into a silky, pourable sauce that's as beautiful as it is bold. For anyone navigating lupin sensitivities, this recipe is naturally in the clear — every ingredient is a straightforward pantry staple with no legume-based flours or additives hiding in the mix. That's a real win for a sauce category where store-bought versions can sometimes sneak in unexpected thickeners or fillers. An optional serrano or jalapeño nudges the heat up just enough to keep things interesting without overwhelming the fresh herb flavor. Drizzle it over grilled fish, roasted potatoes, or use it as a dipping sauce — honestly, it's hard to stop finding excuses to use 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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