Pecan Free Herb & Ginger Schug
This vibrant green condiment is a punchy, aromatic sauce rooted in Yemeni tradition, built from a generous pile of fresh cilantro and flat-leaf parsley blitzed together with garlic, ginger, and warm spices. The addition of ground turmeric and Ceylon cinnamon gives it a subtle, almost floral depth that sets it apart from your average herb sauce. A hit of fresh lemon juice and a slow drizzle of extra-virgin olive oil bring everything together into a coarse, spoonable paste that's bold without being overwhelming. Since the whole recipe comes together in a food processor with nothing but fresh produce, spices, and pantry staples, there's zero concern about hidden tree nuts sneaking in through pre-made blends or store-bought versions. Letting it rest in the fridge for at least 15 minutes before serving is a small step that makes a real difference — the flavors meld and mellow into something genuinely special. Spoon it over roasted vegetables, grilled meats, eggs, or flatbread, and it instantly elevates whatever it touches.
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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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