Sesame 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. Cilantro and flat-leaf parsley form the backbone, blended with garlic, cumin, white wine vinegar, and a glug of good olive oil until the whole thing turns a gorgeous, glossy green. A touch of serrano or jalapeño adds optional heat that plays beautifully against the acidity of the vinegar. Because it's built entirely from fresh herbs, whole spices, and pantry staples, there's no need to scan labels for hidden sesame oil or tahini — ingredients that sneak into a surprising number of store-bought green sauces and marinades. The blender does most of the work, and a little water at the end brings it to that perfect pourable consistency. Drizzle it over grilled fish, roasted vegetables, or scrambled eggs, and it keeps in the fridge for up to five days — though it rarely lasts that 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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