Fish Free Herb & Ginger Schug
Bright, herby, and punchy with warmth from fresh ginger and earthy spices, 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 garlic, turmeric, and a touch of Ceylon cinnamon give it a complexity that goes way beyond a standard herb sauce. The food processor does the heavy lifting here — a few quick pulses and a slow drizzle of olive oil are all it takes to bring it together into a coarse, spoonable paste with real texture and depth. Because it's built entirely from fresh herbs, aromatics, lemon juice, and olive oil, there's nothing to second-guess on the ingredient list — no hidden seafood derivatives or anchovy-based flavor boosters that can sneak into store-bought condiments. That 15-minute rest in the fridge before serving isn't just a suggestion; it's when the flavors really bloom and meld into something special. Spoon it over roasted vegetables, grilled meats, eggs, or flatbread, and it will quickly become the jar you reach for 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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