Dairy Free Herb & Ginger Schug
This vibrant Yemeni-inspired condiment is punchy, herby, and layered with warmth — 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 add a complexity that goes way beyond a standard herb sauce. A hit of lemon juice keeps it lively, and a slow drizzle of extra-virgin olive oil brings it all together into a coarse, spoonable paste with real texture and body. Every single ingredient here is naturally plant-based, so there's nothing to swap or second-guess — just whole, clean flavors from start to finish. The food processor does the heavy lifting, making this an easy weeknight project that rewards you with a jar of something genuinely special. It only gets better after a short rest in the fridge, as the spices bloom and the flavors meld into something deeply satisfying. Spoon it over roasted vegetables, grilled proteins, grain bowls, or flatbread — honestly, the hardest part is deciding where to use it first.
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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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