Fructose Free Mediterranean Tomato & Olive Toasted Walnuts
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Learn more →Ingredients
4 servings
- 1 cup raw walnut halves
- ⅓ cup pitted kalamata olives, roughly chopped
- ¼ cup sun-dried tomatoes (packed in olive oil), drained and roughly chopped
Ingredient noteSun-dried tomatoes concentrate the fruit's fructose, which a low fructose diet limits; the small amount used here (about a tablespoon or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid sun dried tomatoes in oil, please tap it and change its rating to Red.
- 2 tbsp extra-virgin olive oil
- 1 tsp fresh rosemary, finely chopped
- ½ tsp dried oregano
- ¼ tsp red pepper flakes
- ¼ tsp fine sea salt
- 1 tsp lemon zest
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat a large dry skillet over medium heat. Add the walnuts in a single layer and toast, stirring frequently, until they are fragrant and a shade darker, about 5–6 minutes. Watch closely, as walnuts can scorch quickly. Transfer to a mixing bowl.
- 2
Return the skillet to medium-low heat and add the olive oil. Add the rosemary and red pepper flakes and cook, stirring, until fragrant, about 30–45 seconds.
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