Carrageenan 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 bright green backbone, while garlic, ginger, turmeric, and Ceylon cinnamon layer in a complexity that goes way beyond your average herb sauce. A splash of lemon juice and a drizzle of good olive oil pull it all together into a coarse, spoonable paste with serious personality. For anyone navigating carrageenan concerns, store-bought condiments and jarred sauces can be a minefield — thickeners and stabilizers have a way of sneaking into the ingredient list. This recipe sidesteps all of that entirely, relying on nothing but whole herbs, spices, citrus, and oil to build its texture and flavor naturally. Every single ingredient is clean and straightforward, so you know exactly what you're eating. It comes together in a food processor in just a few pulses, making it genuinely weeknight-friendly. Let it rest in the fridge for at least 15 minutes before serving and the flavors deepen into something that tastes like it took much longer to make. Spoon it over roasted vegetables, grilled meats, eggs, or flatbread — honestly, it's hard to find something it doesn't improve.
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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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