Savory Summer Nuts
This fragrant, herbal twist on roasted salted nuts makes a delightful snack. The almonds and walnuts are so savory and satisfying when prepared this way.
Makes about 3 cups (750 mL)
2 tbsp (30 mL) packed minced fresh basil
2 tbsp (30 mL) white miso
1 tbsp (15 mL) unseasoned rice vinegar
1/4 tsp (1 mL) black pepper
1 1/2 cups (375 mL) unsalted raw almonds
1 1/2 cups (375 mL) walnut halves
1 tbsp (15 mL) avocado oil
- In a medium heatproof bowl, combine basil, miso, vinegar and pepper. Mix until well combined. Using a spatula, spread up and onto side of bowl. Set aside.
- In a large dry skillet, combine almonds and walnuts. Toast over medium-low heat, stirring often, for 5 to 10 minutes or until golden and fragrant.
- Immediately add nuts to bowl with basil mixture. Using spatula, stire well to coat, scraping down side of bowl.
- Add oil to skillet and heat over low heat. Return nut mixture to pan and cook, stirring constantly, for 2 to 3 minutes or until seasoning paste is dry and nuts are crisp.
- Remove from heat and let cool in pan. Store in an airtight container at room temperature for 1 or 2 days.
The combination of pungent, warming, aromatic basil, miso and vinegar help the body digest the rich almonds and walnuts.
Nuts are rich in beneficial fats and protein, and are vitalizing for the body. Their rich oils can be very stabilizing for people who regularly feel high-strung. If you tend to gain weight easily and have a hard time losing it, eat only moderate amounts of nuts.