Photo by Danny Kim
Versatile mojo verde is especially nice with steamed artichokes or roasted red peppers.
Recipe information
Yield
Makes 1 cup
Ingredients
6 garlic cloves
2 cups (packed) fresh cilantro leaves
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 cup extra-virgin olive oil
2 teaspoons Sherry vinegar
Preparation
Process 6 garlic cloves, 2 cups (packed) fresh cilantro leaves, 1 teaspoon salt, and 1/2 teaspoon ground cumin in a food processor, occasionally scraping down sides of bowl, until a smooth paste forms. With machine running, drizzle in 1/2 cup extra-virgin olive oil and process until well blended. Add 2 teaspoons Sherry vinegar and 1 teaspoon water and process to blend. Season with salt.
Nutrition Per Serving
Per serving: 60 calories
7 g fat
0 g fiber
#### Nutritional analysis provided by Bon Appétit
