Pistachio 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 spices gently in olive oil coaxes out their full depth before the heat is cut and the fresh elements — lime zest, cilantro, parsley, and a squeeze of juice — are stirred in at the end, keeping them vivid and aromatic. The result is a layered drizzle that works beautifully over roasted vegetables, grilled proteins, grain bowls, or even a simple piece of crusty bread. Tree nut concerns can make a lot of flavored oils and finishing sauces feel off-limits, but every single ingredient here is straightforward and easy to verify, so you can cook with real confidence. The optional scallion greens add a mild oniony lift if you have them on hand, but the oil is completely satisfying without them. Make a small jar and keep it in the fridge — you'll find yourself reaching for it constantly.
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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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