Legume 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. Fresh cilantro and flat-leaf parsley form the bright green backbone, while garlic, ginger, turmeric, and Ceylon cinnamon layer in an aromatic depth that goes way beyond a standard herb sauce. A hit of lemon juice keeps it lively, and a slow drizzle of olive oil pulls it all into a coarse, spoonable paste with real body and texture. Traditional schug recipes are naturally free of legumes, and this one stays true to that — every ingredient here is a whole herb, spice, or pantry staple with nothing hidden to worry about. The food processor does the heavy lifting, so you're looking at minimal prep and maximum payoff. It's excellent spooned over roasted vegetables, grilled meats, eggs, or honestly just dragged through with warm flatbread. A short rest in the fridge before serving lets the flavors bloom together into something genuinely special.
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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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