Almond Free Herb & Ginger Schug
This vibrant Yemeni-inspired condiment is punchy, herby, and just a little warming — the kind of sauce that makes everything it touches taste more alive. Fresh cilantro and flat-leaf parsley form the backbone, while garlic, ginger, turmeric, and a whisper of Ceylon cinnamon layer in an aromatic depth that's genuinely hard to stop spooning onto things. The whole thing comes together in a food processor in minutes, making it one of those effortless recipes that feels far more impressive than the effort involved. Because it's built entirely from whole herbs, spices, lemon juice, and olive oil, there's no guesswork about hidden nut-based fillers or shared-facility concerns that can come with store-bought versions of similar sauces. A short rest in the fridge before serving is the only patience required, and it pays off — the flavors meld into something bold and cohesive. Drizzle it over roasted vegetables, grilled meats, eggs, or flatbread, and you'll quickly understand why schug has earned its devoted following.
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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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