Mojo Verde is a punchy, herb sauce perfect for fish, meat and potatoes.

Click to pin this recipe for later!

Mojo Verde translates to Green Sauce and originates from spain as an accompaniment to meat, fish or potatoes. It similar to chimichurri in that it uses just a few ingredients, including a big bunch of fresh herbs. Mojo Verde (pronounced Mo-ho vair-day) is traditionally made using coriander (cilantro) but you can absolutely substitute some or all of the coriander with parsley.

Mojo Verde is kinda magical. It can transform plain steak or chicken into something so vibrant but it’s so easy to make. All you need is a handful of ingredients and a food processor.

While not traditional, I add a little avocado to mine which gives a little creaminess to the end result but you can leave it out altogether.

Also, while it’s punchy in flavour, it is not traditionally a spicy sauce. In my version, you’ll see that I’ve added optional green chillis and this totally depends on whether you like a bit of heat or not. We do 🙂

Click to pin this recipe for later!

Anyway, super simple to make so get to it and then check  out my Beef Shish Kebab recipe so you have a way to use it all up.

Enjoy

GET NEW RECIPES DELIVERED STRAIGHT TO YOUR EMAIL INBOX subscribe here.

In addition to new posts you’ll receive monthly newsletters, and a free ebook. Plus any other freebies I come up with along the way.

5 from 2 votes

Mojo Verde

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 1 cup

Author: Marie Roffey

PRINT PIN

Mojo Verde - a punchy, herb sauce perfect for meat, fish or potatoes

Course: Accompnaniement, Condiment

Cuisine: South American

Keyword: mojo verde, pesto

Ingredients

• 2 cups coriander (cilantro)
• 1 tablespoon sherry vinegar ( or white wine vinegar or lime juice) (notes)
• 2 cloves garlic, roughly chopped
• 3/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/3 cup light extra virgin olive oil
• 1/4 avocado (optional)
• 1 green chilli, roughly chopped (optional)

Instructions

• Place all ingredients (except the oil) in the bowl of a food processor. 
• With the processor on low, slowly drizzle in the olive oil until all combined.

Notes

1. I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
2. Avocado and chillis are not traditional but I like the creaminess the avocado adds and a little heat.

More recipes you may like

QUICK PINK PICKLED ONIONS

CHUNKY ROAST TOMATO SALSA

FRESH BASIL PESTO