Walnut Free Cumin-Lime Herb Oil
Bright, herby, and just a little smoky from toasted spices, this finishing oil is the kind of condiment that makes everything it touches taste more intentional. Warming cumin and coriander seeds in olive oil until they sizzle and bloom is a simple technique that pays off enormously — the fat soaks up all that earthy, aromatic depth before the fresh lime and herbs ever hit the bowl. Once strained, the oil gets a hit of lime zest and juice, chopped cilantro, flat-leaf parsley, and optional scallion greens, turning it into something vibrant and restaurant-worthy. It's completely free of tree nuts by nature, built entirely from pantry staples and fresh produce with no substitutions or workarounds needed. Drizzle it over roasted vegetables, grilled proteins, grain bowls, or warm flatbread — honestly, it improves almost anything. Make a batch and keep it in the fridge for up to three days, 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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