Chicken Free Herb & Ginger Schug
Bright, herby, and loaded with heat-forward aromatics, this Yemeni-inspired green sauce is the kind of condiment that makes everything it touches taste more alive. Cilantro and flat-leaf parsley form the bold, verdant base, while fresh ginger and garlic bring a sharp, warming bite that dried spice blends simply can't replicate. A whisper of Ceylon cinnamon and turmeric rounds out the flavor with subtle warmth and a gorgeous golden undertone. The whole thing comes together in a food processor in just a few pulses — no cooking required, just good ingredients treated simply. Since every single component here is plant-based and naturally free of any poultry, there's zero guesswork about what's in the jar. Drizzle it over roasted vegetables, stir it into hummus, or spoon it alongside eggs and flatbread — it's endlessly versatile. A short rest in the fridge before serving lets the flavors bloom and meld into something that tastes like it took far more effort than it did.
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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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