Xanthan Gum Free Herb & Ginger Schug
This bright, punchy condiment is built entirely from fresh herbs, aromatics, and good olive oil — no fillers, no stabilizers, nothing that doesn't belong. Cilantro and flat-leaf parsley form the herbaceous backbone, while fresh ginger and garlic bring serious heat and depth, and a whisper of turmeric and Ceylon cinnamon give it that warm, slightly exotic edge that sets schug apart from other green sauces. Because the whole thing comes together in a food processor with ingredients you can see and name, there's zero guesswork about what's actually in the jar. Many store-bought versions and even restaurant condiments sneak in thickeners to achieve that spoonable texture, but here the olive oil and finely processed herbs do all the work naturally. The result is a coarse, vibrant paste that clings beautifully to whatever you spoon it over — grilled meats, roasted vegetables, flatbread, eggs, you name it. A short rest in the fridge before serving lets the flavors bloom and mellow into something that tastes like it took far more effort than it did.
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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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