Vegetarian Garlic Parsley Herb Oil
There is something almost magical about turning a handful of pantry staples into a finishing oil that makes everything it touches taste more alive. Extra-virgin olive oil is gently warmed with thinly sliced garlic until the cloves turn soft and barely golden, coaxing out a mellow, nutty sweetness without a trace of harshness. Fresh flat-leaf parsley and optional thyme then steep in that fragrant oil off the heat, perfuming it with bright, grassy notes that bottled herb oils simply cannot replicate. The whole thing gets strained into a clean jar, leaving behind a silky, jewel-toned oil that is completely plant-based by nature — no substitutions or workarounds needed. Drizzle it over roasted vegetables, swipe it across warm bread, or spoon it onto pasta for an instant upgrade. It keeps in the fridge for up to three days, though it rarely lasts that long once people discover it is in the house.
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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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