Sesame Free Herb & Ginger Schug
Schug is the kind of condiment that quietly takes over your fridge — you put it on one thing and suddenly it's on everything. This version layers bright cilantro and flat-leaf parsley with punchy garlic, fresh ginger, warm turmeric, and a whisper of Ceylon cinnamon for a sauce that's herbaceous, a little spicy, and genuinely complex. The food processor does the heavy lifting, bringing everything together into a coarse, spoonable paste that has real texture and body rather than a thin, watery drizzle. Traditional schug recipes are naturally free of sesame, but store-bought versions and restaurant preparations often sneak in tahini or are made in facilities where cross-contact is a real concern. Making it from scratch with this short, clean ingredient list means you know exactly what's in the jar. A short rest in the fridge before serving is worth every minute — the flavors meld and deepen in a way that makes the sauce taste like it took far more effort than it did. Spoon it over roasted vegetables, grilled proteins, eggs, or flatbread, and it will absolutely earn a permanent spot in your weekly rotation.
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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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