Pistachio Free Mediterranean Herb Roasted Seeds
Crunchy, golden, and packed with warm spice, this roasted seed mix is the kind of snack that disappears fast — and for good reason. Pumpkin seeds and sunflower seeds get tossed in garlic-infused oil with oregano, cumin, and smoked paprika, then roasted low and slow until they're fragrant and perfectly crisp. A hit of lemon zest stirred in straight from the oven brightens everything up and gives the whole batch a distinctly Mediterranean character. For anyone navigating tree nut allergies or simply avoiding pistachios, this is a genuinely satisfying alternative that doesn't feel like a compromise — it feels like the main event. The seeds crisp up further as they cool, so by the time you're ready to serve, you've got a deeply flavorful, crunchy snack with zero fuss. Scatter over fresh parsley if you have it on hand, or skip it — either way, this is the kind of recipe you'll come back to again and again for grazing boards, salad toppers, or just eating straight off the pan.
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Learn more →Ingredients
6 servings
- 1 cup raw pumpkin seeds (pepitas)
- ½ cup raw sunflower seeds
- 1 ½ tbsp garlic-infused oil
- 1 tsp dried oregano
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp fine salt
- ¼ tsp black pepper
- 1 tsp lemon zest (from about 1 lemon)
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.
- 2
In a mixing bowl, combine the pumpkin seeds and sunflower seeds with the garlic-infused oil, dried oregano, ground cumin, smoked paprika, salt, and black pepper. Toss until every seed is evenly coated.
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