Cashew Free Garlic Parsley Herb Oil
This herb oil is the kind of condiment that quietly transforms everything it touches — drizzled over roasted vegetables, spooned onto crusty bread, or used as a finishing oil for pasta or grilled fish. The process is slow and intentional: garlic slices are coaxed into softness over the lowest possible heat, picking up a pale golden color without a hint of bitterness. Fresh flat-leaf parsley and optional thyme then steep in that warm, fragrant oil, releasing their bright, grassy flavor before everything gets strained into a clean, glossy result. Because it's built entirely from whole, recognizable ingredients, there's no need to scan labels or second-guess what's hiding in a store-bought version. Tree nut concerns are completely off the table here — it's just good olive oil, fresh herbs, garlic, and salt doing exactly what they're supposed to do. The finished oil keeps in the fridge for up to three days, though it tends to disappear well before that.
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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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