Pork Free Mojo Verde
This vibrant Canarian green sauce is the kind of condiment that makes everything it touches taste more alive. Bright cilantro and flat-leaf parsley form the herbaceous backbone, while garlic, cumin, and a splash of white wine vinegar give it that punchy, layered depth you'd expect from a sauce with serious culinary roots. A drizzle of extra-virgin olive oil brings it all together into something silky, pourable, and impossibly green. The optional serrano or jalapeño nudges in a gentle heat without overwhelming the freshness — leave it out for a milder pour, or keep it in for a little kick. Every single ingredient here is naturally free from pork and pork-derived products, so there's no label-scanning or substitution gymnastics required. It comes together in a blender in under a minute, and the finished sauce keeps in the fridge for up to five days, meaning you can drizzle it over roasted vegetables, grilled fish, or warm flatbread 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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