Rice Free Cumin-Lime Herb Oil
Bright, herby, and alive with warm spice, this finishing oil is the kind of condiment that makes everything it touches taste more intentional. Cumin and coriander seeds are gently bloomed in olive oil until the kitchen smells incredible, then strained out so you're left with a silky, deeply flavored base. Fresh cilantro, flat-leaf parsley, lime zest, and a squeeze of lime juice go in at the end, keeping the herbs vibrant and the citrus sharp rather than cooked-out. A pinch of red pepper flakes adds just enough heat to keep things interesting without overwhelming the other flavors. Grain-free by nature, every single ingredient here is straightforwardly whole and clean — no fillers, no starchy thickeners, nothing to second-guess. Drizzle it over roasted vegetables, grilled proteins, soups, or even a simple bowl of legumes and it instantly elevates the whole plate. It comes together in under fifteen minutes and keeps in the fridge for a few days, so you can make a jar and reach for it 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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