Xanthan Gum Free Mojo Verde
This vibrant Canarian-style green sauce is built entirely from fresh herbs, garlic, olive oil, and a splash of white wine vinegar — nothing processed, nothing synthetic, just clean ingredients blended into something genuinely stunning. The combination of cilantro and flat-leaf parsley gives it a layered, grassy brightness, while cumin and a touch of chile add warmth and depth without overwhelming the freshness. Because the texture comes naturally from emulsifying olive oil into the herb base, there's absolutely no need for any thickening agents or stabilizers — it pours beautifully on its own. Many store-bought green sauces and condiments sneak in additives to achieve that silky consistency, so making this at home puts you fully in control of what's in the jar. A quick blitz in a food processor is all it takes, and within minutes you have a sauce that works over grilled fish, roasted vegetables, eggs, or anything that could use a hit of herby, garlicky flavor. It keeps in the fridge for up to five days, so you can make a batch ahead and reach for it 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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