Pescatarian Garlic Parsley Herb Oil
This deeply fragrant herb oil is one of those simple preparations that quietly elevates everything it touches — drizzled over grilled fish, spooned onto roasted vegetables, or used as a dipping sauce for crusty bread. The method is all about patience and low heat, coaxing the garlic into something soft, sweet, and just barely golden before the fresh parsley and thyme go in to steep. That gentle infusion pulls the bright, grassy flavor of the herbs into the oil without any bitterness, leaving you with something that tastes far more refined than the short ingredient list suggests. Because every component here is straightforwardly plant-based or pantry-friendly, there's no need to scrutinize labels or worry about hidden animal-derived additives sneaking in. The finished oil is strained clean, so the texture is silky and pourable — exactly what you want when you're finishing a piece of seared salmon or a bowl of white beans. It keeps in the fridge for up to three days, which means you can make a batch at the start of the week and reach for it whenever a dish needs a little something extra.
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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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