Gelatin Free Herb & Ginger Schug
This bright, herbaceous condiment is the kind of sauce that makes everything it touches taste more alive. Layers of fresh cilantro and flat-leaf parsley get blitzed with garlic, ginger, turmeric, and a whisper of Ceylon cinnamon, creating something deeply aromatic and genuinely complex. A squeeze of lemon juice and a slow drizzle of good olive oil pull it all together into a coarse, spoonable paste with real body and character. For anyone avoiding gelatin, this one is completely worry-free — every single ingredient is a whole food or pantry staple, with no thickeners, stabilizers, or hidden additives anywhere in the mix. That's not always a given with store-bought condiments and hot sauces, which can sneak in unexpected ingredients. Here, you control exactly what goes in the jar. The ginger and turmeric give it a warmth that sets it apart from a standard herb sauce, while the cinnamon adds just enough intrigue to keep people guessing. A short rest in the fridge before serving lets the flavors bloom and meld, so don't skip that step. Spoon it over roasted vegetables, grilled proteins, eggs, or flatbread — honestly, it earns its place on just about any plate.
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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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