Shellfish 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 the final product is silky-smooth and deeply aromatic without any gritty texture. Fresh cilantro, flat-leaf parsley, lime zest, and a squeeze of lime juice get stirred in off the heat, keeping the herbs vibrant and the citrus sharp. A pinch of red pepper flakes adds just enough warmth to keep things interesting. The whole process is straightforward and relies entirely on pantry staples and fresh herbs — no hidden sauces, no processed ingredients, nothing to second-guess. Drizzle it over grilled vegetables, roasted chicken, grain bowls, or warm flatbread and watch it disappear. It keeps in the fridge for up to three days, so you can make a batch ahead and have restaurant-level finishing flavor ready to go all week.
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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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