Pescatarian Mojo Verde
This vibrant green sauce is a Canarian classic — bold, herby, and bright with the kind of flavor that makes everything it touches taste more alive. Cilantro and flat-leaf parsley form the backbone, blended with garlic, cumin, and a splash of white wine vinegar for a balance of earthy depth and sharp, clean acidity. A slow stream of extra-virgin olive oil brings it all together into something silky and pourable, with an optional green chile adding a gentle kick if you want it. It's the kind of condiment that disappears fast — spooned over grilled fish, drizzled on roasted vegetables, or scooped up with crusty bread. Every ingredient here is naturally plant- or sea-friendly, so there's zero guesswork about what's in it. Make a jar at the start of the week and you'll find yourself reaching for it constantly.
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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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