Mojo Verde: Canarian Green Sauce

Mojo Verde is a fresh, flavorful and silky Canarian green sauce made of cilantro, garlic, olive oil and cumin. This vegan green sauce is perfect for roasted vegetables, potatoes and bread and just takes 5 minutes to make.

This post was originally published on January 27, 2016 and updated on March 13, 2023 by Elena Szeliga

Mojo verde is something that I've been making for years.

It's so versatile it fits to almost everything I like: roasted vegetables, potato pancakes, potatoes (especially Canarian potatoes!), fresh bread, fritters, soups, salads, beans…

If you decide to throw a Canarian party, I bet this sauce will disappear within minutes.

What is Mojo Verde?

Mojo verde (translated from Spanish as "green sauce") is traditionally made of cilantro, olive oil, sea salt, garlic and cumin.

I added a bit of lime juice for a tart touch. If you like a more spicy flavor, feel free to add a small chili pepper to it. I opted for the more fresh and less spicy flavor.

You can also substitute parsley for cilantro or use a 1:1 ratio of them, if you are not a big fan of cilantro. Although I would recommend you to try it with cilantro even though you think you don't like it, and here is why.

My husband who is not a fan of neither cilantro nor parsley, liked this sauce and didn't even recognize what is it made of!

This happened because the flavors complete each other to perfection in this sauce.

The flavor of cilantro is quite strong here but not as strong as raw. That's why you might not expect cilantro to be there.

In combination with the oil, lime juice, cumin and garlic it tastes so much different!

The fresh ingredients and extra virgin olive oil combine to give you a wonderful green mojo sauce that's flavorsome and so versatile.

Does Mojo Verde Have Health Benefits?

Yes!

Mojo sauce boosts your metabolism and immune system, lowers your blood sugar, free radical production and cholesterol.

Moreover, cilantro (and coriander as well) has anti-inflammatory and antibacterial properties, which are especially important in winter.

Adding cilantro (or cilantro green sauce) to your veggies is a great way to add flavor without adding extra calories.

Ingredients

• fresh cilantro
• garlic
• lime juice
• ground cumin
• sea salt
• black pepper
• extra virgin olive oil
• fresh bread, potatoes or roasted vegetables to serve

How to Store Mojo Verde

This cilantro sauce will keep in the refrigerator for up to 5 days.

If you want to save time and make a big batch to have ready any time, then you'll need to preserve it in another way to keep it fresher for longer.

If you want to preserve it, just boil your jars in water for 15 minutes, cool them, pour in the sauce with a tablespoon of olive oil on top.

That way, you can store it in the fridge for a few weeks.

If you want to store it longer, simply freeze it and enjoy it any time you have potatoes, roasted veggies, beans, bread or anything else for dinner.

How to Use Mojo Verde

This wonderful recipe for green mojo sauce is just so versatile.

You can drizzle it slowly over roasted vegetables, potatoes, and your favorite vegetarian chickpea loaf.

Or, use it as a marinade for just about anything, from cauliflower wings to tofu.

Level up your snacks and nibbles game by using the cilantro sauce as a dip with veggie sticks and toasted flatbreads.

Mix it with vegan mayo and add to your sandwiches for a kick of fresh flavor. Or use it as a salad dressing, or in place of pesto over pasta.

How to Make Mojo Verde

To see quick step-by-step directions, check this mojo verde web story.

This mojo recipe is really easy and quick.

Blend cilantro (or parsley), garlic, lime juice, cumin, sea salt and black pepper with a food processor or blender. Gradually add olive oil until you like the consistency.

Serve with fresh bread, potatoes or roasted vegetables.

Check the recipe below for precise instructions and enjoy this fresh, flavorful and silky green sauce!

Cook's Tips

• Mojo Verde is a fresh, silky and flavorful Canarian green cilantro sauce made with garlic, olive oil and cumin. It is perfect for roasted vegetables, potatoes and bread and doesn't take longer than 5 minutes to make.
• Drizzle it over roasted vegetables, Canarian potatoes or vegetarian chickpea loaf, or use it as a dip with veggie sticks and toasted flatbreads or tortilla chips.
• Mix it with vegan mayo and add to your sandwiches for a kick of fresh flavor. Alternatively, use it as a salad dressing, or in place of pesto over pasta.
• Use it as a marinade for just about anything, from cauliflower wings to tofu.
• This recipe makes around 1 cup of mojo verde or 8 servings (2 tablespoons per serving).
• Mojo verde will keep in the refrigerator for up to 5 days.
• If you want to preserve it, just boil your jars in water for 15 minutes, cool them, pour in the sauce with a tablespoon of olive oil on top. It will store in the fridge for a up to 4 weeks.
• You can also freeze it for up to 3 months.

Recipe Variations

• Add a spicy kick to your mojo sauce by adding chili to it.
• Use parsley in place of cilantro, or a 50:50 ration of parsley and cilantro.
• You can skip cumin if you don't like it.
• Use garlic powder instead of fresh garlic.
• Replace olive oil with avocado oil or other neutral oils of your choice.

Recipes similar to mojo verde sauce

• green harissa
• tkemali
• chimichurri
• vegan pesto
• ramp pesto
• baba ganoush
• homemade sriracha
• buddha bowl dressing