Macadamia Free Cumin-Lime Herb Oil
Bright, herby, and just a little smoky from toasted cumin and coriander, this finishing oil is the kind of condiment that makes everything it touches taste more intentional. Warming the whole spices gently in olive oil coaxes out their deep, earthy fragrance before the heat is cut and the fresh elements — lime zest, cilantro, parsley — are stirred in off the flame, keeping them vivid and green rather than wilted. The result is a layered drizzle that hits warm, citrusy, and herbaceous all at once, with a quiet kick from the red pepper flakes. It's the sort of thing you'll want to spoon over roasted vegetables, grilled fish, grain bowls, or even a simple piece of crusty bread. Because every ingredient here is straightforward and plant-based, there's no need to scan labels for hidden nut-derived oils or worry about cross-contact from specialty ingredients. Keep a jar in the fridge and dinner suddenly feels a lot more pulled together.
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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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