Celery Free Herb & Ginger Schug
This vibrant Yemeni-inspired green sauce is bold, herby, and just a little fiery from the fresh ginger — the kind of condiment that makes everything it touches taste more alive. Cilantro and flat-leaf parsley form the bright, grassy backbone, while garlic, turmeric, and a whisper of Ceylon cinnamon add warmth and depth that's genuinely hard to stop tasting. A splash of lemon juice ties it all together with just enough acidity to keep things lively. The food processor does the heavy lifting here, bringing everything into a coarse, spoonable paste in a matter of minutes — no knife skills required beyond a rough chop. Schug is traditionally free of the usual allergen suspects, and this version keeps it that way with a clean, straightforward ingredient list you can feel good about. It's equally at home spooned over roasted vegetables, grilled meats, eggs, or tucked into a warm pita with whatever you have on hand. Make a jar on Sunday and you'll find yourself reaching for it all 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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