Red Meat Allergy Friendly Mojo Verde
This vibrant green sauce is built entirely from herbs, garlic, olive oil, and a splash of white wine vinegar — nothing more, nothing less. Cilantro and flat-leaf parsley form the bright, grassy backbone, while cumin adds a warm, earthy undercurrent that keeps the flavor from feeling one-dimensional. A small green chile is optional, but even a seeded serrano brings just enough heat to make the whole thing sing. Because every ingredient here is naturally plant-based and free from any red meat or animal-derived additions, it sidesteps the cross-contact concerns that can make store-bought condiments and marinades tricky to navigate. The blender does most of the heavy lifting — a slow stream of extra-virgin olive oil is all it takes to pull everything into a silky, pourable ribbon of sauce. Spoon it over grilled fish, roasted vegetables, or grain bowls, and it instantly elevates whatever it touches. Make a jar on Sunday and you'll find yourself reaching for it 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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