Cashew Free Herb & Ginger Schug
This vibrant Yemeni-inspired condiment is bold, 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 green backbone, while garlic, ginger, turmeric, and Ceylon cinnamon layer in an aromatic depth that's genuinely hard to stop tasting. A hit of lemon juice brightens the whole thing, and a slow drizzle of olive oil brings it together into a coarse, spoonable paste with real body and character. Tree nut sauces and condiments can be a minefield at the grocery store, but every single ingredient here is straightforward and easy to verify — nothing hiding in the list. The food processor does the heavy lifting in just a few pulses, so you're not standing over a cutting board for long. A short rest in the fridge lets the flavors bloom and meld before you serve it, and it's worth the wait. Spoon it over roasted vegetables, grilled meats, eggs, or flatbread — honestly, the harder question is what you wouldn't put it on.
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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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