Pistachio Free Mojo Verde
This vibrant Canarian-style green sauce is one of those condiments 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 real depth and a gentle tang. A slow stream of extra-virgin olive oil brings it all together into something silky, pourable, and impossibly green. If you want a little heat, a seeded serrano or jalapeño slips right in without overwhelming the freshness. The whole thing comes together in a blender in just a few pulses, making it one of the easiest flavor upgrades you can keep in your fridge. It's naturally free from tree nuts of any kind — every ingredient is straightforward and easy to verify, so there's no label-scanning stress involved. Drizzle it over grilled fish, roasted vegetables, or just use it as a dipping sauce and watch it disappear.
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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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