Walnut Free Cajun Herb Oil
This bold, fragrant finishing oil brings serious Southern heat to just about anything it touches — think crusty bread, grilled proteins, roasted vegetables, or a swirl over a bowl of soup. Smoked paprika, cayenne, and a duo of dried and fresh thyme build deep, layered flavor, while lemon zest and juice cut right through the richness to keep every drop bright and lively. The technique is simple but smart: gently warming the spices in olive oil coaxes out their full depth without burning them, and straining the finished oil leaves you with something silky and restaurant-worthy. For anyone navigating tree nut concerns, infused oils can sometimes be a hidden source of worry — but every single ingredient here is straightforward and easy to verify. Fresh parsley and chives stirred in off the heat keep their color and grassy bite, making the final product as beautiful as it is delicious. A 30-minute rest before serving is worth every second, letting the Cajun spice blend fully bloom into the oil. Drizzle it, dip into it, or brush it on — this one earns a permanent spot in your kitchen rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
- ½ cup extra-virgin olive oil
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp cayenne pepper
- ½ tsp ground black pepper
- ¼ tsp kosher salt
- ¼ tsp celery salt
- 1 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh chives, finely sliced
- 1 tsp fresh thyme leaves
- 1 tsp lemon zest
- 1 tsp fresh lemon juice
Instructions
- 1
Combine the olive oil, smoked paprika, dried oregano, dried thyme, cayenne, black pepper, kosher salt, and celery salt in a small saucepan over low heat. Warm, stirring occasionally, until the oil is fragrant and the spices begin to sizzle gently at the edges, about 3–4 minutes. Do not let the oil smoke or the spices scorch.
- 2
Remove the saucepan from the heat and let the spiced oil cool for 5 minutes. Stir in the parsley, chives, fresh thyme leaves, lemon zest, and lemon juice.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!