Pescatarian Bright Italian Herb Oil
This vibrant herb oil is the kind of condiment that quietly becomes the most-reached-for thing in your kitchen. Fresh basil and flat-leaf parsley are gently steeped in warm olive oil — both extra-virgin and garlic-infused — so every drop carries that deep, grassy, aromatic punch you'd expect from a great Italian table. A hit of red pepper flakes and a whisper of lemon zest keep things lively without overwhelming the herbs. The technique is simple but intentional: warming the oil just enough to coax out color and fragrance without cooking anything into bitterness. What you end up with is a glossy, jewel-green drizzle that works beautifully over grilled fish, crusty bread, roasted vegetables, or a bowl of pasta. It's entirely plant-based in its ingredients, so it fits naturally into a pescatarian lifestyle without any substitutions or workarounds needed. Make a jar on Sunday and you'll find yourself reaching for it all week.
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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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