Vegetarian Mojo Verde
This vibrant Canarian-style green sauce is the kind of condiment that makes everything it touches taste more alive. Bright cilantro and flat-leaf parsley form the herby backbone, while garlic, cumin, and a splash of white wine vinegar give it that punchy, layered depth you just can't get from a bottle. A slow stream of extra-virgin olive oil brings it all together into something silky, glossy, and deeply satisfying. The optional serrano or jalapeño adds a gentle heat that builds without overwhelming — leave it in or take it out depending on who's at the table. Because every ingredient here is whole, plant-based, and easy to source, there's no label-reading required and no hidden animal products to worry about. It comes together in a single blender in under five minutes, then keeps in the fridge for up to five days — meaning you can drizzle it over roasted vegetables, stir it into grains, or spoon it straight onto eggs 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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