Pistachio Free Schug
This fiery Yemeni-Israeli herb sauce is one of those condiments that quietly transforms everything it touches — eggs, grilled meats, flatbreads, roasted vegetables, you name it. Fresh jalapeños, cilantro, parsley, and garlic get blitzed together with warm spices like cumin, cardamom, and coriander, then brought together with good olive oil and a bright hit of lemon juice. The result is a rough, vivid green paste that's bold, herby, and deeply aromatic without being one-dimensional. Because it's built entirely from fresh produce, pantry spices, and olive oil, there's nothing hidden to worry about — no nut-based fillers, no ambiguous blends, just clean and straightforward ingredients you can verify at a glance. A quick rest in the fridge before serving makes a real difference, letting the flavors meld and mellow just enough to round out the heat. Keep a jar on hand all week and you'll find yourself reaching for it constantly.
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Learn more →Ingredients
8 servings
- 4 jalapeño peppers, stems removed, roughly chopped (seeds included for full heat, or remove for less)
- 1 cup fresh cilantro leaves and tender stems, packed
- ½ cup fresh flat-leaf parsley leaves and tender stems, packed
- 4 garlic cloves, roughly chopped
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp ground cardamom
- ¾ tsp kosher salt, plus more to taste
- 3 tbsp extra-virgin olive oil
- 1–2 tbsp fresh lemon juice
Instructions
- 1
Combine the jalapeños, cilantro, parsley, and garlic in a food processor. Pulse 8–10 times until the mixture is coarsely chopped and no large pieces remain, scraping down the sides once halfway through.
- 2
Add the cumin, coriander, cardamom, and salt. Pulse 3–4 more times to incorporate the spices.
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