Pecan Free Mojo Verde
This vibrant green sauce is a Canarian classic built on fresh cilantro, flat-leaf parsley, garlic, and a bright hit of white wine vinegar — all blitzed together into something that tastes alive. The olive oil gets streamed in slowly while the blender runs, creating a silky, pourable consistency that clings beautifully to grilled meats, roasted vegetables, fish, or even a simple piece of crusty bread. A touch of cumin and optional serrano or jalapeño give it warmth and depth without overwhelming the fresh herb character. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution gymnastics required — just straightforward, bold flavor. The whole thing comes together in one blender or food processor, and it keeps in the fridge for up to five days, meaning you can make a batch on Sunday and drizzle it over everything all week long. It's the kind of sauce that makes people ask what's in it, and the answer is refreshingly simple.
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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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