Red Meat Allergy Friendly Mediterranean Tomato & Olive Toasted Walnuts
Total time18 min
Prep time10 min
Cook time8 min
4.7(12)
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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
- 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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