Macadamia Free Herb & Ginger Schug
Bright, herby, and loaded with bold flavor, this Yemeni-inspired green sauce is the kind of condiment that makes everything it touches taste more alive. Fresh cilantro and flat-leaf parsley form the backbone, while garlic, ginger, turmeric, and Ceylon cinnamon layer in warmth and a subtle earthiness that sets this version apart from a basic herb sauce. A splash of lemon juice and a drizzle of good olive oil pull it all together into a coarse, spoonable paste with real personality. The food processor does the heavy lifting, so you're looking at just a few minutes of active prep before it goes into the fridge to let those flavors bloom. Tree nut concerns are completely off the table here — every ingredient is a straightforward pantry or produce staple, with zero risk of hidden nut additions that sometimes sneak into spiced sauces and condiments. Spoon it over roasted vegetables, grilled meats, eggs, or flatbread, and it delivers a punch that store-bought sauces rarely come close to matching. Once you have a jar of this in the fridge, you'll find yourself reaching for it constantly.
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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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