Vegan Bright Italian Herb Oil
This herb oil is the kind of condiment that quietly steals the show at any table — a vivid, deeply green drizzle that smells like a garden in full summer. Warm olive oil coaxes every last bit of color and fragrance from fresh basil and flat-leaf parsley, while garlic-infused oil adds a mellow, savory backbone without any fuss. A pinch of red pepper flakes gives it just enough heat to keep things interesting, and the optional lemon zest lifts the whole thing with a bright citrus edge. The technique is simple but intentional: gently warming the oil rather than frying it means the herbs steep slowly and the flavors stay clean and vibrant rather than bitter. Once strained, you're left with a glossy, restaurant-worthy finishing oil that works beautifully as a bread dipper, a pasta drizzle, or spooned over roasted vegetables. Everything in this recipe is entirely plant-based, so there's no need to check labels or swap anything out — it's naturally free of animal products from start to finish.
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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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