Dairy Free Cumin-Lime Herb Oil
This bright, aromatic herb oil is the kind of condiment that quietly transforms everything it touches — grilled vegetables, roasted fish, a simple bowl of beans, even crusty bread. Warm olive oil blooms the cumin and coriander seeds until they turn fragrant and nutty, then the heat is cut before fresh cilantro, parsley, and a hit of lime zest go in, keeping the herbs vivid and the citrus sharp. The result is layered and complex in a way that feels far more effortful than it actually is. Because it's built entirely on olive oil, fresh herbs, and spices, there's no butter, cream, or hidden dairy to worry about — it's naturally free of all of that without any substitutions required. A finishing drizzle over roasted cauliflower or a grain bowl adds instant depth, and the optional scallion greens push it even further into savory, punchy territory. Keep a jar in the fridge 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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