Seed Oil Free Mojo Verde
This vibrant Canarian-style green sauce is punchy, herby, and bright — the kind of condiment that makes everything it touches taste more alive. Fresh cilantro and parsley form the backbone, with garlic, cumin, and a splash of white wine vinegar giving it that signature bold, tangy kick. The only fat here is extra-virgin olive oil, which means you're completely clear of the refined vegetable and seed oils that sneak into so many store-bought sauces and dressings. No canola, no sunflower, no soybean — just real ingredients blended into something genuinely beautiful. A touch of green chile is optional, but even without it the garlic and cumin bring serious depth. The consistency is designed to pour and spoon easily, so it works as a marinade, a drizzle over roasted vegetables, a dipping sauce for crusty bread, or a finishing sauce for grilled fish or chicken. 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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