Greek Pistachios and Pine Nuts
Vicki Butts (lazyme)
They would be good sprinkled over a Greek salad.
From Party Nuts!
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1 cpistachio nuts, shelled, lightly toasted
1 cpine nuts, lightly toasted
2 tspolive oil
1/4 tspdried greek oregano
1 tspfennel seeds, chopped
1/2 tspkosher salt
1/2 tspfreshly ground black pepper
·grated zest of 1/2 lemon
How to Make Greek Pistachios and Pine Nuts
- Preheat oven to 300ºF. Line a baking sheet with parchment paper.
- Place the nuts and oil in a large bowl and toss until well coated. Add the oregano, fennel seeds, salt and pepper and toss again to coat evenly.
- Transfer the nuts to the prepared sheet and arrange in a single layer. Place in the oven and cook until they begin to color, about 10 minutes.
- Remove from oven, immediately loosen the nuts with a metal spatula, sprinkle evenly with the lemon zest, and set aside to cool before serving.