Cashew Free Orange-Ginger Herb Oil
Bright, citrusy, and alive with fresh herbs, this finishing oil turns even the simplest weeknight dinner into something that feels intentional. Warm olive oil coaxes the sharpness out of fresh ginger before orange zest steeps in off the heat, building a fragrant base that's layered without being fussy. Parsley and thyme go in after straining, so they stay vivid and green rather than wilted and dull. A pinch of red pepper flakes adds just enough heat to keep things interesting. The whole process takes barely ten minutes and leaves you with a glossy, aromatic drizzle that works beautifully over grilled chicken, roasted carrots, or a simple grain bowl. Because every ingredient here is a whole, single-source item, there's no need to scan labels or worry about hidden nut-based fillers sneaking into your condiments. Make a small jar on Sunday and you'll find yourself reaching for it all week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
- ½ cup extra-virgin olive oil
- 1 tbsp fresh ginger, finely grated
- 1 tbsp orange zest (from about 1 large orange)
- 2 tbsp fresh orange juice
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh thyme leaves
- ¼ tsp red pepper flakes (optional)
- ¼ tsp fine sea salt
- ⅛ tsp freshly ground black pepper
Instructions
- 1
Combine the olive oil and grated ginger in a small saucepan over medium-low heat. Warm until the oil is fragrant and small bubbles form around the ginger, about 3–4 minutes. Do not let the ginger brown.
- 2
Remove the pan from the heat and stir in the orange zest. Let the mixture steep off the heat for 5 minutes, until the oil is deeply fragrant.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!