Sesame Free Garlic Ginger Herb Oil
This fragrant infused oil is the kind of pantry staple that quietly transforms everything it touches — drizzled over roasted vegetables, swirled into pasta, brushed onto crusty bread, or spooned over grilled fish. Gently warming the garlic and ginger in olive oil coaxes out their depth without any harshness, while parsley, basil, and thyme steep in the residual heat to create something that smells and tastes genuinely luxurious. Many flavored oils on store shelves rely on blended seed oils or contain sesame as a flavor booster, so making your own from scratch gives you complete control over every drop. The technique here is all about patience — low heat and a slow steep are what separate a beautifully balanced infusion from something bitter or scorched. Straining out the solids leaves you with a silky, jewel-toned oil that keeps in the fridge for up to five days and comes back to life at room temperature in just minutes. It's one of those recipes that looks impressive but asks very little of you, and once you have a jar of it on hand, you'll find yourself reaching for it constantly.
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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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