MSG Free Mojo Verde
This vibrant green sauce is a Canarian classic built entirely from fresh herbs, garlic, and good olive oil — the kind of condiment that makes everything it touches taste more alive. Bright cilantro and flat-leaf parsley form the backbone, balanced by a hit of cumin, a splash of white wine vinegar, and an optional green chile for gentle heat. Every single ingredient here is whole and unprocessed, so there's no guesswork about hidden additives or flavor enhancers sneaking into your meal. The blender does most of the work, pulling everything into a silky, pourable sauce that's as beautiful as it is versatile. Drizzle it over grilled fish, roasted vegetables, or simply use it as a dipping sauce for crusty bread — it genuinely elevates whatever it lands on. Made fresh and refrigerated, it keeps well for up to five days, meaning one quick batch carries you through the whole week.
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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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