Vegan Garlic Ginger Herb Oil
This deeply fragrant infused oil is the kind of condiment that quietly transforms everything it touches — drizzled over roasted vegetables, swirled into pasta, or used as a dipping base for crusty bread. The technique is all about patience and low heat: garlic and ginger slices are coaxed slowly in olive oil until just barely golden, releasing their flavor without any bitterness. Fresh parsley, basil, and thyme are then steeped off the heat, so their brightness blooms into the oil rather than cooking away. Every ingredient here is entirely plant-based, making this a genuinely versatile staple that fits seamlessly into a whole-food, animal-free kitchen. The finished oil is strained clean, so you get pure, silky flavor without any chewy bits — just a glossy, herb-forward pour that feels almost luxurious. Keep a jar in the fridge and you've got an instant flavor upgrade ready to go 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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