Pistachio 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, swirled into pasta, or brushed onto crusty bread before toasting. Gently warming the garlic and ginger in olive oil coaxes out their depth without any sharpness, while the parsley, basil, and thyme steep in the residual heat to create something that smells absolutely incredible. The technique is low and slow on purpose: keeping the heat minimal means the garlic turns just barely golden rather than bitter, and the herbs stay bright and aromatic rather than muddy. Because you're making it from scratch with whole, simple ingredients, there's zero guesswork about what's actually in the bottle — no shared facilities, no mystery additives, just pure flavor you built yourself. It keeps in the fridge for up to five days, so you can make a batch on Sunday and reach for it all week long. Just remember to let it come back to room temperature before using, since the olive oil will firm up when chilled.
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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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