Rosemary leaves can be added to everything from roasted vegetables to soups and salads. You can easily make rosemary-seasoned oils or vinegars by adding sprigs of washed and dried rosemary to olive oil or cider vinegar and letting it sit for a month or longer. Below is a fun snack recipe using this tasty herb:
Toss 2 cups of your favorite nuts (walnuts, pecans or cashews work well for this) with 1 Tablespoon cold-pressed olive oil until the nuts are evenly coated. You may need to add a little more oil, depending on the nut you’ve chosen – just be sure that nuts are evenly coated. Then add the following mixture:
- 2-3 teaspoons of finely chopped fresh or dried rosemary leaves
- 1/2 teaspoon fine sea salt (or to taste)
- 1/4 teaspoon cayenne pepper (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
Toss together until nuts are evenly coated and lay the nuts out in a glass baking dish. Roast on low heat, 300F (150C), stirring occasionally, until nuts are evenly browned. Once cooled, pour the nuts and spices into a bowl and enjoy!