Coconut Free Herb & Ginger Schug
This vibrant Yemeni-inspired condiment is punchy, herbaceous, and just a little warming — the kind of sauce that makes everything it touches taste more alive. Handfuls of fresh cilantro and flat-leaf parsley form the bright green base, while garlic, fresh ginger, and a whisper of Ceylon cinnamon give it a complexity that goes way beyond a standard herb sauce. A splash of lemon juice and a drizzle of good olive oil pull it all together into a coarse, spoonable paste with real depth. Many store-bought hot sauces and condiments sneak in coconut-derived emulsifiers or oils, so blending your own from scratch means you know exactly what's in the jar. The food processor does most of the heavy lifting here — a few pulses and a slow drizzle of olive oil is genuinely all it takes. It's equally at home spooned over roasted vegetables, grilled meats, eggs, or flatbread, and a short rest in the fridge before serving lets those bold flavors fully bloom.
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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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