Walnut Free Mojo Verde
This vibrant green sauce is a Canarian classic built on fresh cilantro, flat-leaf parsley, garlic, and a bright hit of white wine vinegar — all blitzed together into something that tastes impossibly alive. A touch of ground cumin adds earthy warmth, and an optional serrano or jalapeño brings just enough heat to keep things interesting without overwhelming the herbs. The olive oil gets streamed in slowly while the blender runs, which is what gives the sauce that silky, pourable texture and gorgeous color. It comes together in minutes and keeps in the fridge for up to five days, meaning you can drizzle it over grilled fish, roasted vegetables, or eggs all week long. Every ingredient here is straightforward and plant-based, so there's no need to scan labels or worry about hidden nut additions sneaking into your sauce. Make a jar on Sunday and you'll find yourself reaching for it constantly — it genuinely makes everything taste better.
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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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