Yeast Free Herb & Ginger Schug
This vibrant green condiment is bold, herby, and layered with warmth — the kind of sauce that makes everything it touches taste more alive. Fresh cilantro and flat-leaf parsley form the backbone, while garlic, ginger, turmeric, and Ceylon cinnamon build a complex, aromatic heat that lingers in the best possible way. A splash of lemon juice brightens the whole thing, and a slow drizzle of olive oil pulls it into a coarse, spoonable paste that clings beautifully to whatever you pair it with. For anyone navigating a yeast-free lifestyle, condiments and sauces can be a minefield — vinegars, fermented ingredients, and hidden additives show up in the most unexpected places. This recipe sidesteps all of that entirely, relying on nothing but fresh herbs, whole spices, citrus, and good olive oil. Every ingredient is clean and straightforward, so you know exactly what you're getting. A short rest in the fridge before serving lets the flavors meld and deepen, turning a simple blitz in the food processor into something that tastes genuinely considered. Spoon it over roasted vegetables, grilled proteins, or eggs, and it instantly elevates the whole plate.
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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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