Brazil Nut Free Herb & Ginger Schug
This bright, herbaceous condiment is the kind of sauce that makes everything it touches taste more alive. Layers of fresh cilantro and flat-leaf parsley get blitzed with garlic, ginger, turmeric, and a whisper of Ceylon cinnamon, creating a deeply aromatic paste that's bold without being one-dimensional. A squeeze of lemon juice and a slow drizzle of extra-virgin olive oil pull it all together into a coarse, spoonable texture that clings beautifully to whatever you're serving. The short rest in the fridge is worth every minute — the flavors meld and deepen in a way that makes the first taste genuinely surprising. Because this is made entirely from whole herbs, spices, and pantry staples, there's no need to scrutinize labels for hidden tree nut traces or worry about shared-facility warnings. It comes together in a food processor in just a few pulses, making it one of the most effortless flavor upgrades you can keep on hand. Spoon it over roasted vegetables, grilled meats, eggs, or flatbread — honestly, the hardest part is deciding where to start.
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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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