1 cup walnut halves
1 tablespoon olive oil
2 teaspoons chopped fresh rosemary
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
• Preheat oven to 350˚. Line a baking sheet with parchment
paper; set aside.
• In a small bowl, combine walnuts and olive oil, tossing to coat.
Sprinkle with rosemary, salt, and pepper.
• Bake for 10 to 12 minutes, or until lightly browned. Remove
from pan, and cool completely. Store in an airtight container
for up to 3 weeks.