Pregnancy Friendly Herb & Ginger Schug
This vibrant green sauce is bold, herby, and layered with warmth — fresh cilantro and parsley form the base, while ginger, turmeric, and Ceylon cinnamon give it a gentle, aromatic depth that feels anything but ordinary. During pregnancy, it can be tricky to find condiments and sauces that are both exciting and made from ingredients you can feel good about, and this one checks every box. Everything here is whole, recognizable, and straightforward — no preservatives, no mystery additives, just real herbs, fresh lemon juice, and good olive oil blended into something genuinely craveable. The ginger brings a subtle zing that also happens to be a longtime go-to for easing nausea, making this sauce as practical as it is delicious. A quick pulse in the food processor is all it takes, and the result is a coarse, spoonable paste that clings beautifully to roasted vegetables, grilled proteins, or warm flatbread. Letting it rest in the fridge for even a short time before serving makes a noticeable difference — the flavors meld and deepen in the best way. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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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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