Originating in the canary islands, this Spanish-style mojo sauce is a punchy and tangy herb condiment that really does pair with almost everything.

What could you use it on? It’s wonderful on these beef shishkebabs but the fresh flavour is also great for fish tacos or dipping chicken wings.  

A white bowl on a timber board filled with green sauce.

What you’ll need

Mojo Verde (pronounced Mo-ho vair-day) is truly magical. This uncooked sauce can transform plain steak or chicken into something so vibrant but it’s so easy to make.

Ingredients for mojo verde on a white bench top.
Ingredients for Mojo Verde

Similar to chimichurri it uses few ingredients, including a big bunch of fresh herbs.

  • Coriander (Cilantro): traditionally made using coriander (cilantro), you can absolutely substitute some or all of the coriander with parsley if you prefer.
  • Spices: Garlic and a touch of cumin for flavour
  • Vinegar: Sherry or red wine vinegar perfect.
  • Green chilli (optional): while it’s punchy in flavour, it is not traditionally a spicy sauce. This version uses green chillis for a touch of heat. Feel free to use jalapeno instead or leave chilli out altogether.
  • Oil: Extra-virgin olive oil works perfectly
  • Avocado: Also, not traditional but it adds a little creaminess to the sauce. You can leave it out if you prefer.

Handy tools to have

  • Food processorthis will make super quick work of this zesty sauce.

How to make mojo verde

Ingredients for mojo verde in a food processor.

There’s really nothing to it. Making this Spanish green sauce is a simple case of adding the ingredients to a food processor and blitzing to a runny, almost smooth sauce.

What else to use this sauce on

There are so many ways to use mojo verde.

A beef shishkebab with green sauce on it.

How to store it

Store mojo verde in an airtight container or preserving jar for up to a week.

Just like pestos, you can also freeze it. Pour it into a zip lock bag and lay it on a baking tray in the freezer until solid, this way you can break off pieces as you need it.

A white bowl on a timber board filled with green sauce.

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A white bowl on a timber board filled with green sauce
4.8 from 13 ratings
You’re going to want to put this mojo verde (aka Spanish green sauce) on everything, and you just about can. This tangy herb sauce, with a kick of chilli, is fresh and vibrant and perfect on anything from fish and grilled meats to potatoes and tacos.


  • 2 cups coriander (cilantro)
  • 1 tablespoon sherry vinegar ( or white wine vinegar or lime juice) (notes)
  • 2 cloves garlic, roughly chopped
  • ¾ teaspoon ground cumin
  • ¼ teaspoon salt
  • cup light extra virgin olive oil
  • ¼ avocado (optional)
  • 1 green chilli, roughly chopped (optional)

For best results, always weigh ingredients where a weight is provided



  • 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 into an almost smooth sauce,


  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.
  3. You can swap the green chilli for jalapeno.
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Have you tried this recipe?Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.
Nutrition Facts
Mojo Verde (Spanish Green Sauce)
Amount Per Serving (19 g)
Calories 754 Calories from Fat 720
% Daily Value*
Fat 80g123%
Saturated Fat 11g69%
Polyunsaturated Fat 9g
Monounsaturated Fat 58g
Sodium 756mg33%
Potassium 468mg13%
Carbohydrates 11g4%
Fiber 6g25%
Sugar 2g2%
Protein 2g4%
Vitamin A 2252IU45%
Vitamin C 21mg25%
Calcium 54mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.