Oats Free Cumin-Lime Herb Oil
This bright, aromatic herb oil is the kind of condiment that quietly transforms everything it touches — grilled vegetables, roasted fish, a simple bowl of beans, or even warm flatbread. Toasting whole cumin and coriander seeds in olive oil before straining them out is the move that makes this recipe sing, coaxing deep, nutty warmth from the spices without any bitterness. Fresh cilantro, parsley, lime zest, and a hit of lime juice are stirred in off the heat, so the herbs stay vivid and the citrus stays bright rather than cooking away. A pinch of red pepper flakes adds just enough low-level heat to keep things interesting. For anyone navigating grain sensitivities, this is a genuinely worry-free finishing oil — every single ingredient is naturally free of grains and cereals, with no hidden fillers or thickeners to second-guess. It comes together in one small saucepan and keeps in the fridge for a few 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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