Walnut Free Garlic Parsley Herb Oil
This fragrant herb oil is the kind of condiment that quietly transforms everything it touches — drizzled over crusty bread, spooned onto roasted vegetables, or used as a finishing oil for pasta and grilled proteins. The method is low and slow: garlic slices are coaxed in olive oil over the gentlest heat until they turn soft and barely golden, releasing a mellow, sweet depth without any bitterness. Fresh flat-leaf parsley and optional thyme then steep in the warm oil off the heat, turning the whole thing a gorgeous, grassy green. Straining out the solids leaves you with a silky, clear oil that carries all that herby, garlicky flavor in every drop. For anyone navigating tree nut concerns, this recipe is naturally free of the usual worries — every ingredient is straightforward, and there's no risk of hidden nut oils or cross-contamination from a complicated ingredient list. It keeps in the fridge for up to three days, though honestly it tends to disappear long 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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