Vegan Cumin-Lime Herb Oil
This bright, aromatic finishing oil is the kind of condiment that quietly transforms everything it touches. Warm olive oil blooms toasted cumin and coriander seeds until the kitchen smells impossibly good, then the heat gets stripped away before fresh cilantro, parsley, and a hit of lime zest are stirred in — keeping the herbs vibrant and the citrus sharp. The result is layered and complex in a way that feels far more effortful than it actually is. Because every single ingredient here is whole and plant-based by nature, there's nothing to swap out or second-guess — just good oil, good spices, and good herbs working together. Drizzle it over roasted vegetables, grain bowls, flatbreads, or grilled legumes and watch a simple plate become something worth talking about. It keeps in the fridge for up to three days, so you can make a batch at the start of the week and reach for it whenever a dish needs a finishing lift.
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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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