Nutmeg 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 herby backbone, while garlic, cumin, and a splash of white wine vinegar give it that punchy, layered depth you want drizzled over grilled meats, roasted vegetables, or even a simple piece of crusty bread. A drizzle of good extra-virgin olive oil brings it all together into something silky and pourable without any of the warm spices that can sneak into store-bought sauces and marinades. The optional green chile adds a gentle heat that you can dial up or skip entirely depending on who's eating. Because every ingredient here is straightforward and whole, there's no guesswork about what's actually in the jar — just clean, bold flavor you blended yourself. It keeps in the fridge for up to five days, which means you can make a batch on Sunday and reach for it all week long.
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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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