Walnut 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 extra-virgin olive oil alongside garlic-infused oil, oregano, and a pinch of red pepper flakes, turning the whole mixture a gorgeous, deep green. The low-heat technique is key — warming the oil just enough to coax out the herbs' color and fragrance without cooking off any of that bright, grassy flavor. A hit of lemon zest at the end lifts everything and keeps it tasting fresh rather than heavy. Store-bought herb oils can be a gamble when it comes to shared production lines and undisclosed additives, but making your own means you know exactly what went into the jar. Drizzle it over crusty bread, spoon it onto grilled vegetables, or use it as a finishing oil for pasta — it earns its place on the table every single time.
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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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