Macadamia Free Mojo Verde
This vibrant Canarian-style green sauce is the kind of condiment that makes everything it touches taste more alive. Bright cilantro and flat-leaf parsley form the herbaceous backbone, while garlic, cumin, and a splash of white wine vinegar give it that punchy, layered depth you want in a good drizzling sauce. A slow stream of extra-virgin olive oil pulls it all together into something glossy, smooth, and deeply satisfying. The optional green chile adds a gentle heat that builds without overwhelming — totally your call depending on who's at the table. Because this recipe is built entirely around fresh herbs, aromatics, and pantry staples, there's zero concern about sneaky nut-based ingredients hiding in the mix. It comes together in a blender in just a few minutes and keeps in the fridge for up to five days, which means you can spoon it over grilled meats, roasted vegetables, eggs, or crusty bread all week long. Once you have a jar of this in your fridge, you'll wonder how you ever cooked without 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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