Brazil Nut Free Cumin-Lime Herb Oil
Bright, herby, and just a little smoky from toasted spices, this finishing oil is the kind of condiment that makes everything it touches taste more intentional. Warming whole cumin and coriander seeds in olive oil before straining them out is the move here — it coaxes deep, nutty flavor into the oil without leaving any gritty texture behind. A hit of lime zest and fresh juice keeps things lively, while cilantro and parsley add color and a clean, grassy note that balances the warmth of the red pepper flakes. It comes together with pantry staples and fresh herbs, so there's no hunting down specialty ingredients or worrying about cross-contact from mixed-nut processing facilities. Drizzle it over grilled vegetables, roasted chicken, grain bowls, or even a simple piece of crusty bread and you'll immediately understand why a good finishing oil is worth keeping on hand. It stores in the fridge for up to three days, so you can make a batch ahead and reach for it all week.
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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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