Turkey Free Mojo Verde
This vibrant green sauce is built on a base of fresh cilantro, flat-leaf parsley, and garlic, blitzed together with cumin, white wine vinegar, and a generous pour of extra-virgin olive oil until it turns impossibly bright and fragrant. The result is something punchy, herby, and a little tangy — the kind of condiment that makes everything it touches taste more alive. A touch of serrano or jalapeño is optional, but even without the heat, the layers of flavor are anything but boring. Because this is a purely plant-based, herb-forward sauce, it sidesteps the usual concerns around meat-based condiments or hidden animal proteins entirely — every ingredient here is straightforward and easy to verify. It blends up in under a minute and keeps in the fridge for up to five days, which means you can make a jar on Sunday and drizzle it over roasted vegetables, eggs, grain bowls, or grilled fish all week long. The consistency is designed to be pourable and spoonable rather than thick and pasty, so it coats without clumping. Once you have a batch in the fridge, you'll find yourself reaching for it constantly.
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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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