Fish 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 alive. Toasted cumin and coriander seeds are gently bloomed in olive oil until the kitchen smells incredible, then the infused oil is strained and finished with lime zest, fresh lime juice, cilantro, parsley, and a little heat from red pepper flakes. The result is a vibrant, layered drizzle that works beautifully over roasted vegetables, grilled meats, grain bowls, or warm flatbread. For anyone navigating fish or seafood restrictions, finishing oils and condiments can be a surprisingly tricky category — many store-bought versions sneak in anchovy, fish sauce, or Worcestershire for depth. This one builds all of that savory, complex character entirely from plant-based ingredients, so there is nothing to second-guess. The optional scallion greens add a mild oniony freshness that ties everything together without overpowering the citrus and spice. Make a jar on Sunday and you will 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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