Red Meat Allergy Friendly Cumin-Lime Herb Oil
This bright, aromatic herb oil is the kind of condiment that quietly transforms everything it touches — grilled vegetables, roasted potatoes, grain bowls, crusty bread, you name it. Warm olive oil blooms the cumin and coriander seeds until they're fragrant and nutty, then the whole thing gets lifted with fresh lime zest, lime juice, cilantro, and parsley for a finish that's herbaceous and a little citrusy. Because it's built entirely from plants, spices, and good olive oil, it sidesteps the concern around hidden animal proteins that can make store-bought sauces and condiments tricky to navigate. The technique of straining out the spent spices keeps the texture clean and pourable, so it drizzles beautifully rather than clumping. Optional scallion greens add a mild oniony bite if you want another layer of flavor. It comes together in under fifteen minutes and keeps in the fridge for a few days, making it an easy thing to prep ahead and reach for all week long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!