Nutmeg Free Herb & Ginger Schug
This vibrant green condiment is bold, herby, and alive with the kind of fresh flavor that makes everything it touches taste more exciting. Heaps of cilantro and flat-leaf parsley form the base, while fresh ginger adds a warm, slightly spicy kick that plays beautifully against the brightness of lemon juice. A touch of ground turmeric and Ceylon cinnamon round out the spice profile with gentle earthiness and warmth — no nutmeg anywhere in sight, which can be a surprisingly common hidden addition in spiced sauces and condiments. The food processor does most of the heavy lifting here, bringing everything together into a coarse, spoonable paste that's rustic and satisfying rather than overly refined. It's the kind of sauce you'll want to drizzle over roasted vegetables, grilled meats, eggs, or flatbread — honestly, it's hard to find something it doesn't improve. A short rest in the fridge before serving lets the flavors meld and deepen, so a little patience goes a long way.
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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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