Mojo Verde

Green Sauce

Preparation info

  • Makes About

    300 ml

    • Difficulty


Appears in


By Frank Camorra and Richard Cornish

Published 2007

  • About

Remove and discard the ends of the parsley stalks and roughly chop the remaining stalks and leaves. Put the parsley and garlic in a food processor, blend and start the emulsification process by adding a couple of tablespoons each of vinegar and oil. Continue blending and slowly add the remaining vinegar and oil. Add the cumin. Season to taste with two pinches of salt.


  • 2 large handfuls flat-leaf (Italian) parsley, including stalks
  • 3 garlic cloves
  • 100 ml ( fl oz) white wine vinegar
  • 150 ml (5 fl oz) extra virgin olive oil
  • 4 tablespoons cumin seeds, roasted and ground