Eggless Cumin-Lime Herb Oil
Bright, herbaceous, and deeply aromatic, this finishing oil transforms just about anything it touches — roasted vegetables, grilled fish, warm flatbread, a simple bowl of beans. Toasting whole cumin and coriander seeds in olive oil before straining them out is the move that makes this condiment taste so layered and intentional, even though the process is genuinely hands-off. The warm oil blooms the spices beautifully, and once you stir in the lime zest, fresh lime juice, cilantro, and parsley, the whole thing smells like something you'd find at a really good restaurant. It's naturally free of eggs and any of the binders or emulsifiers that sneak into store-bought flavored oils, so what you get is clean, vibrant, and completely in your control. The optional scallion greens add a mild oniony bite that plays nicely against the citrus, but the oil is already punchy and satisfying without them. Make a jar at the start of the week and you'll find yourself reaching for it constantly — it keeps in the fridge for up to three days and just needs a quick stir before serving.
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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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