Seeds Free Herb & Ginger Schug
Bright, herby, and loaded with ginger-forward heat, this Yemeni-inspired green sauce is the kind of condiment that makes everything on the table taste more alive. Traditional schug often calls for whole spices like cardamom pods or caraway, which can be a minefield for anyone avoiding seeds — but this version leans on ground turmeric and Ceylon cinnamon instead, delivering that warm, aromatic depth without a single seed in sight. Fresh cilantro and flat-leaf parsley form the backbone, blitzed in a food processor with garlic and lemon juice until you get a coarse, spoonable paste that's vibrant and punchy rather than smooth and bland. A slow drizzle of extra-virgin olive oil brings it all together into something that clings beautifully to whatever you're serving it with. It's equally at home spooned over roasted vegetables, grilled proteins, or tucked into a wrap. A short rest in the fridge before serving lets the flavors bloom and mellow into something genuinely special. Make a jar on Sunday and you'll be reaching for it all week.
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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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