Walnut Free Herb & Ginger Schug
Bright, herby, and loaded with bold flavor, this Yemeni-inspired green sauce brings together fresh cilantro, flat-leaf parsley, garlic, and a warming hit of ginger into something you'll want to drizzle on absolutely everything. The addition of ground turmeric and Ceylon cinnamon gives it a subtle depth that sets it apart from your average herb sauce — complex without being fussy. A splash of fresh lemon juice keeps it lively, while a slow drizzle of extra-virgin olive oil pulls the whole thing into a coarse, spoonable paste with real body and richness. Traditional schug recipes are naturally free from tree nuts, so there's no swapping or substituting needed here — just straightforward, clean ingredients that do all the heavy lifting. The food processor does most of the work in under ten minutes, and a short rest in the fridge lets those flavors bloom before you even take your first taste. Spoon it over roasted vegetables, grilled meats, eggs, or flatbread — honestly, the list of uses is almost embarrassingly 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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