Peanut Free Garlic Ginger Herb Oil
This fragrant infused oil is the kind of kitchen staple that quietly elevates everything it touches — drizzled over roasted vegetables, swirled into pasta, or used as a dipping oil for crusty bread. Gently warming garlic and ginger in olive oil coaxes out their depth without any sharpness, and the finishing steep with parsley, basil, and thyme turns the whole thing into something that smells like a proper Italian kitchen. The technique is low and slow on purpose: keeping the heat minimal means the garlic softens and perfumes the oil rather than turning bitter or acrid. Store-bought flavored oils can be a gamble when it comes to shared production lines and undisclosed additives, so making your own from scratch gives you complete control over every single ingredient. Everything here is straightforward, fresh, and naturally free of nuts or nut-derived oils — no label-reading required. Strain it into a clean jar and you have a glossy, herb-flecked condiment ready to go for up to five days. It's the kind of small-batch recipe that makes you wonder why you ever bought the bottled version.
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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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