Celery Free Cumin-Lime Herb Oil
Bright, aromatic, and deeply satisfying, this herb oil is the kind of condiment that makes everything it touches taste more intentional. Toasting whole cumin and coriander seeds in warm olive oil coaxes out a nutty, smoky depth that you simply can't get from pre-ground spices, and the technique is easier than it sounds. Once the infused oil cools and gets hit with fresh lime zest, lime juice, cilantro, and parsley, it transforms into something genuinely vibrant — herbaceous and citrusy with just enough heat from the red pepper flakes. Every ingredient here is naturally free from the usual hidden culprits that sneak into store-bought condiments and finishing oils, so you can drizzle away without second-guessing the label. It's stunning spooned over grilled fish, roasted vegetables, grain bowls, or even a simple piece of crusty bread. Make a small jar on Sunday and you'll find yourself reaching for it all week long.
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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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