Cashew 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 alive. Cumin and coriander seeds are gently bloomed in warm olive oil until the kitchen smells incredible, then strained out so you're left with a silky, spice-infused base that carries all that toasty depth without any gritty texture. Fresh cilantro, flat-leaf parsley, lime zest, and a squeeze of lime juice get stirred in at the end, adding a burst of green, citrusy brightness that balances the earthy warmth of the spices perfectly. A pinch of red pepper flakes keeps things interesting without overwhelming the other flavors. The whole process is straightforward and relies entirely on whole spices, fresh herbs, and good olive oil — no nuts, no nut-derived ingredients, no cross-contamination concerns hiding in a store-bought sauce. Drizzle it over roasted vegetables, grilled proteins, grain bowls, or warm flatbread, and it instantly elevates whatever it lands on. 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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