Tree Nut 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 whole spices in olive oil coaxes out their deep, earthy fragrance before the oil is strained clean and brightened with fresh lime zest, lime juice, cilantro, and parsley. The result is a vivid, restaurant-worthy drizzle that comes together with nothing more than a saucepan and a strainer. It's naturally free of tree nuts at every step — no almond oils, no walnut-based sauces, just pure olive oil and fresh aromatics you can trust. Spoon it over grilled vegetables, roasted fish, grain bowls, or a simple piece of crusty bread and watch it disappear fast. A splash of scallion greens stirred in at the end adds a mild oniony lift if you want one more layer of flavor. Make a jar on Sunday and you'll find yourself reaching for it 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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