Yeast Free Mojo Verde
This vibrant Canarian-style green sauce is punchy, herbaceous, and ridiculously versatile — the kind of condiment that makes everything it touches taste more alive. Blended from fresh cilantro, flat-leaf parsley, garlic, cumin, and a splash of white wine vinegar, it delivers a bright, tangy kick with just enough heat if you choose to add the serrano or jalapeño. Because the whole thing comes together in a blender with pantry staples and fresh herbs, there's no fermentation, no leavening, and nothing that would trip up a yeast-free lifestyle. That's often the tricky part with store-bought sauces and condiments — hidden yeast extracts lurk in more bottles than you'd expect, so making your own is genuinely the smarter move. The slow stream of extra-virgin olive oil emulsifies everything into a silky, pourable consistency that works as a marinade, a dipping sauce, a drizzle over roasted vegetables, or a finishing touch on grilled fish or chicken. It keeps in the fridge for up to five days, so one quick blending session sets you up for a whole week of bold, fuss-free flavor.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!