Paleo Mojo Verde
This vibrant Canarian-style green sauce is built entirely from whole, unprocessed ingredients — fresh herbs, raw garlic, good olive oil, a splash of vinegar — so it fits naturally into a grain-free, legume-free way of eating without any substitutions or workarounds. The combination of cilantro and flat-leaf parsley gives it a layered, grassy brightness, while cumin and a touch of white wine vinegar add depth and a gentle tang that keeps every bite interesting. A serrano or jalapeño brings optional heat that you can dial up or leave out entirely depending on who's at the table. What makes this sauce so useful is its versatility. Drizzle it over grilled chicken, spoon it onto roasted vegetables, or use it as a dipping sauce for anything coming off the grill — it elevates simple, clean proteins and produce without adding anything you'd need to second-guess. The blender does most of the work, and a slow stream of olive oil is really the only technique that matters here. Store it in a jar in the fridge and you've got a ready-made flavor boost for the better part of a week, which makes clean eating feel a lot less repetitive.
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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)
Can be omittedgreen chile
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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