Soy Free Cumin-Lime Herb Oil
Bright, aromatic, and deeply savory, this herb oil is the kind of condiment that makes everything it touches taste more intentional. Warm olive oil coaxes the best out of cracked cumin and coriander seeds, pulling out their earthy, citrusy depth before fresh lime zest, cilantro, and parsley bring it all back to life. The technique is simple — toast, cool, strain, stir — but the result tastes like something you'd find drizzled over a plate at a restaurant you'd immediately want to return to. Every ingredient here is clean and straightforward, which means no hidden soy derivatives sneaking in through bottled sauces or blended oils the way they so often do in store-bought condiments. Drizzle it over roasted vegetables, grilled proteins, grain bowls, or warm flatbread, and it instantly elevates the whole plate. Make a jar at the start of the week and you'll find yourself reaching for it constantly — it keeps in the fridge for up to three days and just needs a quick stir before serving.
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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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