Seed Oil Free Herb & Ginger Schug
This vibrant Yemeni-inspired condiment is bold, herby, and just a little warming — the kind of sauce that makes everything it touches taste more alive. Handfuls of fresh cilantro and flat-leaf parsley form the green backbone, while garlic, fresh ginger, turmeric, and Ceylon cinnamon layer in a complexity that goes well beyond your average herb sauce. A splash of lemon juice brightens the whole thing, and a slow drizzle of extra-virgin olive oil brings it together into a coarse, spoonable paste with real body and depth. Most commercial hot sauces and condiments rely on refined vegetable or seed oils as a base, which makes finding a clean version surprisingly tricky. Here, extra-virgin olive oil is the only fat in the recipe — full stop — so you know exactly what you're getting. The food processor does the heavy lifting in just a few pulses, keeping the texture rustic and satisfying rather than turning it into a smooth, featureless purée. A short rest in the fridge lets the flavors bloom and meld before you serve it, and the payoff is absolutely worth the wait. Spoon it over roasted vegetables, grilled meats, eggs, or flatbread and watch it disappear.
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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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