Hazelnut Free Herb & Ginger Schug
This vibrant Yemeni-inspired condiment is punchy, herby, and just a little warming — the kind of sauce that makes everything it touches taste more alive. Bright cilantro and flat-leaf parsley form the green backbone, while fresh ginger adds a lively heat that plays beautifully against the earthy depth of turmeric and Ceylon cinnamon. A squeeze of lemon juice and a drizzle of good olive oil pull it all together into a coarse, spoonable paste with serious personality. Because it's built entirely from whole herbs, aromatics, and pantry spices, there's no need to scrutinize labels or worry about shared-facility nuts sneaking into your condiment jar. The food processor does the heavy lifting in just a few pulses, so you're not standing over the stove — just blending, tasting, and adjusting until it's exactly right. That short rest in the fridge before serving is worth every minute, letting the flavors meld into something that tastes like it took far more effort than it did. Spoon it over roasted vegetables, grilled meats, eggs, or flatbread and watch it disappear fast.
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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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