Tree Nut 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 flat-leaf parsley form the backbone, blended with garlic, cumin, white wine vinegar, and a drizzle of good olive oil until the whole thing turns a stunning, glossy green. A touch of serrano or jalapeño is optional, so you can dial the heat up or keep it mellow depending on who's at the table. Because it's built entirely from herbs, spices, and pantry staples, there's zero concern about hidden tree nut oils or almond-based thickeners that sometimes sneak into store-bought sauces and dressings. The blender does all the heavy lifting — a few pulses, a slow stream of olive oil, and you're done in under five minutes. Spoon it over grilled chicken, roasted vegetables, fish tacos, or honestly just crusty bread, and it keeps beautifully in the fridge for up to five days.
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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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