Cashew Free Garlic Mint Herb Oil
This fragrant finishing oil is the kind of thing that makes everything it touches taste more intentional. Slowly warming garlic in good olive oil coaxes out a mellow, golden depth that raw garlic simply can't deliver, and then a generous handful of fresh mint, parsley, and thyme steeps right in the residual heat to perfume the whole batch. The result is a bright, herbaceous oil with a beautiful pale green tint that looks as impressive as it tastes. Drizzle it over roasted vegetables, grilled fish, crusty bread, or a simple bowl of hummus and watch it disappear fast. Because every ingredient here is a whole, recognizable plant or oil, there's no need to scan labels for hidden nut derivatives or worry about shared processing facilities — it's straightforwardly clean. Straining out the solids at the end gives you a silky, restaurant-quality condiment that keeps in the fridge for up to five days, though it rarely lasts that long.
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Learn more →Ingredients
8 servings
- ½ cup extra-virgin olive oil
- 3 cloves garlic, lightly smashed and peeled
- ¼ cup fresh mint leaves, loosely packed
- ¼ cup fresh flat-leaf parsley leaves and tender stems, loosely packed
- 4 sprigs fresh thyme
- ¼ tsp fine sea salt
Instructions
- 1
Combine the olive oil and smashed garlic cloves in a small saucepan over low heat. Warm gently until the garlic is fragrant and just beginning to turn pale gold at the edges, about 6–8 minutes — watch closely, as garlic can brown quickly and turn bitter.
- 2
Remove the pan from the heat and add the mint leaves, parsley, and thyme sprigs. Let the herbs steep in the warm oil, off the heat, for 15–20 minutes, until the oil is deeply fragrant and has taken on a light green tint.
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