Peanut Free Herb & Ginger Schug
Bright, herby, and punchy with warmth from fresh ginger and a whisper of Ceylon cinnamon, this Yemeni-inspired green sauce is the kind of condiment that makes everything it touches taste more alive. Cilantro and flat-leaf parsley form the bold, verdant base, while garlic and lemon juice cut through with just enough sharpness to keep things lively. The food processor does the heavy lifting here — a few quick pulses and a slow drizzle of olive oil are all it takes to bring this coarse, spoonable paste together. Store-bought hot sauces and condiments can be a minefield when you're navigating nut-free eating, since shared facilities and unexpected additives are everywhere. This one is made entirely from fresh herbs, whole spices, citrus, and good olive oil, so you know exactly what's going in the jar. A short rest in the fridge before serving lets the flavors bloom and mellow into something genuinely special. Spoon it over roasted vegetables, grilled meats, eggs, or flatbread — honestly, it's hard to find something it doesn't improve.
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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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