Pregnancy Friendly Mojo Verde
This vibrant green sauce is a Canarian classic built on fresh cilantro, flat-leaf parsley, garlic, cumin, and a generous pour of extra-virgin olive oil — everything blended into something bright, herby, and deeply aromatic. It comes together in minutes and the result is a sauce that makes almost anything it touches taste more alive. During pregnancy, store-bought condiments and sauces can feel like a minefield of preservatives, ambiguous additives, and ingredients you'd rather not second-guess — making a homemade version like this genuinely reassuring. Every ingredient here is straightforward and easy to verify, and the optional green chile is seeded before blending, so you can dial the heat all the way down or leave it out entirely depending on how you're feeling. The white wine vinegar adds a clean, gentle tang that keeps the sauce from feeling heavy, while the olive oil gives it that silky, pourable consistency. Drizzle it over roasted vegetables, grilled chicken, fish, or eggs — honestly, a spoonful on almost anything works. It keeps in the fridge for up to five days, so one quick blend session sets you up for a whole week of effortless, flavor-packed meals.
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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
Chef's tipUse the same amount of unseasoned rice vinegar. It is slightly milder, so taste and add a little more if needed. - 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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