Wheat Free Mojo Verde
This vibrant Canarian green sauce is one of those condiments that makes everything it touches taste more alive. Bright cilantro and flat-leaf parsley form the herbaceous 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 roots. A drizzle of good extra-virgin olive oil pulls it all together into something silky, pourable, and impossibly green. For anyone navigating wheat sensitivities, this kind of sauce is a genuine find — every single ingredient here is naturally free of grain, and there's no thickener, flour, or starchy filler hiding anywhere in the blender. What you get is pure, clean flavor with nothing to second-guess. The optional serrano or jalapeño adds a gentle heat that plays beautifully against the brightness of the herbs if you're feeling bold. Spoon it over roasted vegetables, grilled fish, or eggs, and it instantly elevates the plate. It keeps in the fridge for up to five days, so making a full batch means you've got a ready-made flavor boost waiting 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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