Mojo Verde

Green Sauce

Preparation info
  • Makes About

    300 ml

    • Difficulty

      Easy

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.

Ingredients