Soy Free Mojo Verde
This vibrant green sauce is built on fresh cilantro, flat-leaf parsley, garlic, and a splash of white wine vinegar, all brought together with a generous pour of extra-virgin olive oil. The result is bright, herby, and just a little punchy — the kind of condiment that makes everything it touches taste more alive. A touch of ground cumin adds earthy warmth, and if you want a gentle kick, a seeded serrano or jalapeño blends right in without overwhelming the freshness. Soy shows up in so many bottled sauces and dressings under sneaky names, so making your own from scratch means you know exactly what's in the jar. The whole process takes just a blender and a few minutes — pulse the herbs and garlic, stream in the oil, thin it with a little water until it ribbons off a spoon, and you're done. It keeps in the fridge for up to five days, so you can drizzle it over roasted vegetables, grilled proteins, or anything else that needs a serious flavor upgrade 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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