Chestnut Free Garlic Parsley Herb Oil
This fragrant finishing oil is the kind of thing that makes everything it touches taste better — drizzled over roasted vegetables, spooned onto grilled bread, or stirred into pasta right before serving. Slowly coaxing garlic in olive oil over the lowest possible heat is the real secret here, coaxing out a mellow, almost sweet depth that raw garlic simply can't deliver. The parsley and optional thyme steep in the residual warmth, turning the oil a gorgeous pale green and layering in a fresh, herby brightness. For anyone navigating tree nut allergies, a flavored oil like this can be surprisingly tricky to source safely — many specialty infused oils are produced in facilities that also handle nuts, and ingredient lists aren't always transparent. Making it yourself with these five straightforward ingredients means you know exactly what's in the jar. Straining out the solids keeps the texture clean and the flavor pure, and the finished oil stores beautifully in the fridge for a few days of easy, elevated cooking.
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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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