Vegetarian Cumin-Lime Herb Oil
Warm spices, bright citrus, and a handful of fresh herbs come together in this deeply aromatic finishing oil that can transform even the simplest plate into something special. Cumin and coriander seeds are gently bloomed in olive oil until the kitchen smells incredible, then strained out so the oil stays silky and clean rather than gritty. A hit of lime zest and fresh lime juice cuts right through the richness, while cilantro and parsley bring a pop of color and grassy freshness that makes the whole thing feel alive. The optional scallion greens add a mild, oniony bite if you want a little extra dimension. Everything in this recipe is entirely plant-based, so it fits naturally into a meat-free kitchen without any substitutions or workarounds needed. Drizzle it over roasted vegetables, grain bowls, soups, or grilled flatbreads — honestly, it's the kind of condiment you'll want to keep in the fridge at all times and put on everything.
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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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