Pork Free Herb & Ginger Schug
This vibrant green condiment is bold, herby, and just a little fiery — the kind of sauce that makes everything it touches taste more alive. Handfuls of fresh cilantro and flat-leaf parsley form the base, while garlic, fresh ginger, turmeric, and Ceylon cinnamon layer in warmth and depth that goes well beyond a basic herb sauce. A splash of lemon juice brightens the whole thing, and a slow drizzle of extra-virgin olive oil pulls it together into a coarse, spoonable paste with real body and presence. Every single ingredient here is naturally free of pork and pork derivatives, so there's no label-scanning or substitution stress — just straightforward, clean cooking. The food processor does most of the work in minutes, and a short rest in the fridge lets the flavors bloom before you even pick up a spoon. Spoon it over roasted vegetables, grilled chicken, eggs, or flatbread, and you'll quickly understand why schug has earned its devoted following across Middle Eastern and North African tables.
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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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