Chestnut Free Garlic Ginger Herb Oil
This fragrant infused oil is the kind of kitchen staple that quietly transforms everything it touches — drizzled over roasted vegetables, spooned onto grilled fish, or used as a dipping oil for crusty bread. Thinly sliced garlic and fresh ginger warm slowly in extra-virgin olive oil over the gentlest heat, coaxing out deep, mellow flavor without a hint of bitterness. Once the pan comes off the heat, parsley, basil, and thyme steep right into that warm oil, turning it into something that smells absolutely incredible. The whole thing gets strained into a clean jar, leaving behind a silky, herb-forward oil that's ready to use right away or keeps in the fridge for up to five days. For anyone navigating tree nut concerns, this recipe is refreshingly straightforward — every ingredient is a simple, recognizable pantry or produce staple with no hidden surprises. It's the kind of condiment that makes you feel like a better cook the moment you open the jar.
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Learn more →Ingredients
8 servings
- ½ cup extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 tbsp fresh ginger, peeled and thinly sliced
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh basil leaves, roughly torn
- 1 tsp fresh thyme leaves
- ¼ tsp fine sea salt
Instructions
- 1
Combine the olive oil, garlic slices, and ginger in a small saucepan over the lowest possible heat. Warm gently until the oil is fragrant and small bubbles form lazily around the garlic and ginger, about 8–10 minutes — the garlic should turn just barely golden at the edges but not brown. Watch closely, as garlic can scorch quickly.
- 2
Remove the pan from the heat and stir in the parsley, basil, and thyme. Let the herbs steep in the hot oil for 15 minutes, until the oil is deeply fragrant and the herbs are wilted.
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