Nickel Allergy Friendly Mojo Verde

Total time10 min

Prep time10 min

Cook time0 min

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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
Napa Valley Naturals Organic White Wine Vinegar, 12.7 fl oz Holland House White Wine Vinegar - 12 Fl. Oz.Bertolli White Wine Vinegar - 16.9 FZ De La Rosa Organic White Wine Vinegar Holland House Organic White Wine Vinegar
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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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