Legume Free Cumin-Lime Herb Oil
Bright, aromatic, and deeply satisfying, this herb oil is the kind of condiment that quietly transforms everything it touches. Warm olive oil blooms cumin and coriander seeds until they sizzle and release their full fragrance, then gets lifted with fresh lime zest, lime juice, cilantro, and parsley for a finish that feels both earthy and alive. The technique of gently heating the spices in oil — then straining them out — gives you all that toasty depth without any gritty texture, just a silky, herb-flecked drizzle. For anyone navigating legume-free eating, finishing oils and condiments can be surprisingly tricky since many store-bought versions sneak in ingredients derived from soy or other legumes — this one is built entirely from whole spices, fresh herbs, and good olive oil, so there's nothing to second-guess. Drizzle it over roasted vegetables, grilled meat, eggs, or a simple bowl of grains and watch the whole plate come together. It keeps in the fridge for up to three days, making it an easy thing to prep ahead and reach for 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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