Green sauce seems to be a concept that has travelled the world, adapting to local ingredients wherever it goes. They’d all go well with griddled or barbecued king oyster mushrooms but the one we use is more akin to a mojo verde.
Just blitz together the following dry ingredients, slowly add the oil and stir in the vinegar and lemon juice just before serving so it stays a bright, green colour.
Mojo sauces are often thickened with a few fried breadcrumbs and orange juice and zest is a good alternative, or addition, to the lemon.
0 servings