Pecan Free Bright Italian Herb Oil
This vibrant herb oil is the kind of condiment that makes everything it touches taste more alive. Warm olive oil coaxes the color and fragrance out of fresh basil, flat-leaf parsley, and oregano, turning a simple pour into something deeply green and intensely aromatic. A hit of red pepper flakes and a whisper of lemon zest keep the flavor bright and just a little bold. The technique is gentle — just enough heat to bloom the herbs without cooking them into submission — and the result is a glossy, restaurant-worthy drizzle you made in your own kitchen. It works beautifully as a bread dipping oil, spooned over roasted vegetables, or finished across a bowl of pasta. Every ingredient here is naturally free of tree nuts, so there's no label-reading stress or substitution gymnastics required — just good olive oil and fresh herbs doing exactly what they do best. 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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