Mushroom 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 herbaceous backbone, while garlic, cumin, and a splash of white wine vinegar give it a punchy, layered depth that store-bought sauces simply can't replicate. A slow stream of extra-virgin olive oil blended in at the end is what transforms the whole thing into something silky and beautifully pourable. If you like a little heat, a seeded serrano or jalapeño nudges it into seriously addictive territory. The best part for anyone navigating fungi-free eating is that this sauce is built entirely from fresh herbs, aromatics, and pantry staples — no hidden fillers, no questionable umami boosters, just clean, bold flavor. It comes together in a blender in under five minutes and keeps in the fridge for up to five days, making it an effortless way to elevate grilled meats, roasted vegetables, or even a simple bowl of rice.
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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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