Whole 30 Mojo Verde
This vibrant green sauce is built entirely from fresh herbs, garlic, good olive oil, and a splash of white wine vinegar — nothing processed, nothing hidden, just clean ingredients that happen to taste incredible together. The combination of cilantro and flat-leaf parsley gives it a layered, garden-fresh brightness, while cumin adds just enough earthy warmth to keep things interesting. A touch of serrano or jalapeño is optional, but even without the heat, this sauce has serious personality. Bottled condiments and store-bought sauces are one of the trickiest categories to navigate when you're eating clean, and this recipe sidesteps all of that by coming together in a blender in under five minutes. It's the kind of thing you'll want to drizzle over grilled chicken, roasted vegetables, eggs, or honestly anything that needs a little life. The olive oil base keeps it rich and silky without any dairy or thickeners, and the consistency is easy to dial in with a splash of water until it pours exactly the way you want. Make a jar at the start of the week and 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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