Red Meat Allergy Friendly Herb & Ginger Schug
This vibrant green sauce is punchy, aromatic, and deeply satisfying — built from fresh cilantro, flat-leaf parsley, garlic, and a bright hit of lemon juice that makes everything on your plate come alive. The addition of fresh ginger alongside warm Ceylon cinnamon and turmeric gives it a complexity that goes well beyond your average herb sauce. Since it's made entirely from plants, olive oil, and spice, there's nothing here that raises a red flag for anyone avoiding red meat or the proteins associated with it — every ingredient is clean and straightforward. The food processor does the heavy lifting, bringing everything together into a coarse, spoonable paste that's rustic in texture but bold in flavor. It's the kind of condiment that earns a permanent spot in your fridge, ready to drizzle over roasted vegetables, grilled chicken, fish, or grain bowls. A short rest in the refrigerator before serving lets the garlic and ginger mellow just enough to let the herbs shine through. 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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