Rice Free Mojo Verde
This vibrant green sauce is built entirely from fresh herbs, garlic, and good olive oil — the kind of condiment that makes everything it touches taste more alive. Bright cilantro and flat-leaf parsley form the base, sharpened with white wine vinegar and warmed by ground cumin, with an optional green chile for anyone who wants a little heat. The blender does most of the work, pulling everything into a silky, pourable sauce that lands somewhere between a chimichurri and a classic mojo. It's naturally grain-free and completely free of any starchy fillers, so there's nothing here to second-guess — just clean, bold flavor from ingredients you can actually see. Drizzle it over roasted vegetables, grilled chicken or fish, fried eggs, or use it as a dipping sauce for crusty bread. It keeps in the fridge for up to five days, though it rarely lasts that long once people discover it's in the house.
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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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