Almond Free Cumin-Lime Herb Oil
Bright, aromatic, and deeply savory, this herb oil is the kind of condiment that makes everything it touches taste more intentional. Cumin and coriander seeds are gently bloomed in warm olive oil until the kitchen smells incredible, then strained out so the finished oil is silky and clean. Fresh cilantro, flat-leaf parsley, lime zest, and a hit of lime juice get stirred in off the heat, keeping the herbs vibrant and the citrus sharp. A pinch of red pepper flakes adds just enough warmth to keep things interesting without overwhelming the other flavors. The whole process is naturally free from tree nuts of any kind — no almond oil, no almond-based emulsifiers, just honest pantry staples doing exactly what they're supposed to do. Drizzle it over roasted vegetables, grilled proteins, grain bowls, or warm flatbread, and it instantly elevates the plate. Make a jar at the start of the week and you'll find yourself reaching for it constantly.
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Learn more →Ingredients
8 servings
- ½ cup extra-virgin olive oil
- 1 ½ tsp cumin seeds
- ½ tsp coriander seeds
- ¼ tsp red pepper flakes
- 1 tsp lime zest (from about 1 lime)
- 1 tbsp fresh lime juice
- 3 tbsp fresh cilantro, finely chopped
- 2 tbsp fresh flat-leaf parsley, finely chopped
- ¼ tsp fine sea salt, plus more to taste
- 2 tbsp scallion greens, thinly sliced (optional)
Instructions
- 1
Lightly crush the cumin seeds and coriander seeds with a mortar and pestle or the flat of a knife — just enough to crack them open, not grind them to powder.
- 2
Combine the olive oil, crushed cumin seeds, crushed coriander seeds, and red pepper flakes in a small saucepan over medium-low heat. Warm until the spices begin to sizzle steadily and the oil smells fragrant, about 3–4 minutes. Watch closely — the spices can darken quickly once they start sizzling.
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