Lupin Free Cumin-Lime Herb Oil
Bright, herby, and alive with citrus, this finishing oil transforms a simple drizzle into something that tastes genuinely restaurant-worthy. Cumin and coriander seeds are gently cracked and bloomed in warm olive oil until the kitchen smells incredible, then strained out so you're left with a clean, spice-infused base. Fresh cilantro, flat-leaf parsley, lime zest, and a squeeze of juice get stirred in off the heat, keeping the herbs vibrant and the flavor sharp rather than muddy. A pinch of red pepper flakes adds just enough warmth to make every bite interesting without overwhelming the citrus brightness. Lupin flour and lupin-derived ingredients have quietly crept into a surprising number of condiments and flavored oils on store shelves, so making your own from scratch is the most reliable way to stay clear of it entirely. Every ingredient here is straightforward and easy to verify, which means you can focus on cooking rather than label-reading. Spoon it over grilled fish, roasted vegetables, grain bowls, or warm flatbread — honestly, it's hard to think of a savory dish that wouldn't benefit from a generous pour.
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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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