Cashew Free Bright Italian Herb Oil
This vibrant herb oil is the kind of condiment that makes everything it touches taste more alive. Fresh basil and flat-leaf parsley are gently steeped in warm olive oil alongside oregano, red pepper flakes, and a hint of lemon zest, turning the whole mixture a stunning, deep green that looks as good as it smells. The technique is simple but smart — warming the oil just enough to coax out the herbs' color and fragrance without cooking them into bitterness. Garlic-infused olive oil layers in a mellow, savory depth that makes this feel far more complex than the short ingredient list suggests. It's completely free of tree nuts by nature, built entirely from pantry staples and fresh herbs with zero need for substitutions or label-checking. Use it as a dipping oil for crusty bread, drizzle it over roasted vegetables, or spoon it onto grilled proteins — it's endlessly versatile. Make a jar on the weekend and you'll find yourself reaching for it all week long.
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Learn more →Ingredients
8 servings
- ¾ cup extra-virgin olive oil
- 2 tbsp garlic-infused olive oil
- ¼ cup fresh basil leaves, packed
- ¼ cup fresh flat-leaf parsley leaves, packed
- 1 tbsp fresh oregano leaves (or 1 tsp dried oregano)
- ½ tsp red pepper flakes
- ½ tsp fine sea salt
- ¼ tsp freshly ground black pepper
- 1 tsp lemon zest (optional)
Instructions
- 1
Roughly chop the basil and parsley leaves on a cutting board, or bruise them lightly with a mortar and pestle until the leaves are broken down and fragrant — this helps release their color and flavor into the oil.
- 2
Combine the extra-virgin olive oil and garlic-infused olive oil in a small saucepan over low heat. Warm until the oil is just hot to the touch and shimmers slightly, about 2–3 minutes — do not let it simmer or smoke.
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