Vegetarian Bright Italian Herb Oil
This vibrant herb oil is the kind of condiment that quietly steals the show at the table. Warm olive oil coaxes every last drop of flavor from fresh basil, parsley, and oregano, turning a handful of simple ingredients into something that looks and tastes genuinely special. The garlic-infused oil adds a mellow, savory depth without any raw sharpness, while the red pepper flakes give it just enough heat to keep things interesting. A touch of lemon zest lifts the whole thing and makes the green color practically glow. It works beautifully as a bread-dipping oil, a finishing drizzle over roasted vegetables, or spooned over fresh pasta — honestly, it's hard to find something it doesn't improve. The straining step keeps the texture clean and glossy, so it looks as good as it tastes whether you're serving guests or just treating yourself on a Tuesday night.
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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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