Beef Free Garlic Parsley Herb Oil
This herb oil is one of those simple preparations that makes everything it touches taste more intentional. Garlic is gently coaxed in extra-virgin olive oil over the lowest possible heat until it turns soft and barely golden — a slow process that pulls out all its sweetness without any bitterness. Fresh flat-leaf parsley and optional thyme then steep in the warm oil off the heat, infusing every drop with a bright, grassy fragrance that smells absolutely incredible. The whole thing gets strained into a clean jar, leaving behind a silky, jewel-toned oil that's ready to drizzle over roasted vegetables, grilled fish, crusty bread, or a simple bowl of pasta. It's entirely plant-based by nature, built from nothing but fresh herbs, garlic, olive oil, and a pinch of sea salt — no animal products of any kind involved. Keep a jar in the fridge and you'll find yourself reaching for it constantly throughout the week.
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Learn more →Ingredients
8 servings
- ½ cup extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- ½ cup fresh flat-leaf parsley leaves and tender stems, loosely packed
- 2 sprigs fresh thyme (optional)
- ¼ tsp fine sea salt
Instructions
- 1
Combine the olive oil and sliced garlic in a small saucepan over the lowest possible heat. Cook, stirring occasionally, until the garlic is softened and just barely golden at the edges, about 10–12 minutes. Watch closely — the garlic can brown quickly and will turn bitter if it darkens past pale gold.
- 2
Add the parsley and thyme sprigs, if using, to the warm oil. Stir to submerge the herbs, then remove the pan from the heat. Let the herbs steep in the residual heat for 5 minutes, until the parsley is wilted and the oil is fragrant.
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