AIP Friendly Herb & Ginger Schug
Schug is a bold, herbaceous Yemeni condiment that usually gets its fire from hot peppers — but this version swaps the heat for warming ginger, golden turmeric, and a whisper of Ceylon cinnamon, making it a vibrant sauce you can actually enjoy on the autoimmune protocol. Two cups of fresh cilantro and a full cup of flat-leaf parsley form the bright, grassy backbone, blitzed in a food processor with garlic and lemon juice until you get a coarse, spoonable paste that's alive with flavor. The olive oil goes in last, drizzled slowly while the processor runs, pulling everything together into a glossy, herb-packed condiment that clings beautifully to whatever you spoon it over. Because every single ingredient here is whole and unprocessed, there's no label-reading anxiety — just real food doing exactly what it's supposed to do. A short rest in the fridge lets the ginger and spices bloom into the herbs, so the flavor you get after 15 minutes is noticeably deeper and more complex than right off the blade. This recipe makes eight servings, so you'll have plenty to drizzle over roasted vegetables, grilled meat, or cauliflower rice throughout the week.
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Learn more →Ingredients
8 servings
- 2 cups fresh cilantro leaves and tender stems, loosely packed
- 1 cup fresh flat-leaf parsley leaves and tender stems, loosely packed
- 4 cloves garlic, peeled
- 1 tbsp fresh ginger, peeled and roughly chopped
- ½ tsp ground turmeric
- ¼ tsp ground ceylon cinnamon
- ¾ tsp fine sea salt, plus more to taste
- 2 tbsp fresh lemon juice
- ¼ cup extra-virgin olive oil
Instructions
- 1
Combine the cilantro, parsley, garlic, ginger, turmeric, Ceylon cinnamon, and salt in the bowl of a food processor. Pulse 8–10 times until the herbs and garlic are roughly broken down and the mixture looks coarsely chopped.
- 2
Add the lemon juice and pulse 3–4 more times to incorporate.
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