Vegan Mojo Verde
This vibrant Canarian-style green sauce is the kind of condiment that makes everything it touches taste more alive. Bright cilantro and parsley form the herby backbone, while garlic, cumin, and a splash of white wine vinegar give it that punchy, layered depth you'd expect from a sauce with serious culinary roots. A drizzle of good extra-virgin olive oil brings it all together into something silky and deeply aromatic. If you want a little heat, a seeded serrano or jalapeño slips right in without overwhelming the freshness of the herbs. Every single ingredient here is naturally plant-based, so there's nothing to swap or second-guess — just blend, taste, and adjust. It comes together in minutes and keeps in the fridge for up to five days, which means you can spoon it over roasted vegetables, grain bowls, grilled bread, 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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