Turkey Free Cumin-Lime Herb Oil
Bright, herby, and alive with warm spice, this finishing oil is the kind of condiment that quietly transforms everything it touches — roasted vegetables, grilled fish, flatbreads, a simple bowl of beans. Toasting whole cumin and coriander seeds in olive oil before straining them out is the move that makes this recipe sing, coaxing deep, nutty flavor into the oil without any grittiness in the final drizzle. A hit of lime zest and fresh juice keeps things sharp and citrusy, while cilantro and parsley bring that unmistakable green freshness. The whole thing comes together in one small saucepan with ingredients that are straightforwardly plant-based and poultry-free by nature — no label-scanning required. It's the kind of recipe that rewards a little patience during the cooling step, since rushing it risks wilting the herbs the moment they hit the oil. Keep a jar in the fridge and you'll find yourself reaching for it constantly.
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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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