Peanut 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 crusty bread dragged through the pool of it. Whole cumin and coriander seeds are gently bloomed in olive oil until the kitchen smells impossibly good, then strained out so the finished oil is silky and clean rather than gritty. Fresh cilantro, flat-leaf parsley, lime zest, and a hit of lime juice go in after the oil cools, keeping the herbs vivid and the citrus bright instead of bitter. A pinch of red pepper flakes adds just enough warmth to make things interesting without overwhelming the herbal freshness. Store-bought finishing oils and flavored condiments can be a minefield of shared-facility warnings and mystery ingredients, so making your own from scratch means you know exactly what's in the jar. The whole process is straightforward and low-fuss, and the result keeps in the fridge for a few days — ready to elevate whatever you're cooking next.
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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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