Pescatarian Garlic Ginger Herb Oil
This fragrant infused oil is one of those kitchen staples that quietly elevates everything it touches — drizzled over grilled fish, spooned onto roasted vegetables, or used as a dipping oil for crusty bread. The technique is all about patience and low heat: gently coaxing the garlic and ginger into the olive oil until they're just barely golden, releasing their flavor without a hint of bitterness. Once the fresh parsley, basil, and thyme go in off the heat, the residual warmth does the work, pulling every aromatic note into the oil as it steeps. The result is something that smells and tastes like it came from a specialty shop, but took less than half an hour to make at home. It fits naturally into a pescatarian kitchen because it pairs beautifully with seafood — think a finishing drizzle over pan-seared salmon or a quick toss with shrimp and pasta. Stored in a sealed jar in the fridge, it keeps for up to five days, so you can make a batch on Sunday and reach for it all week long.
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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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