I call this nut salt because I don’t know what else to call it. It’s simply a blend of nuts, lemon zest, garlic, and salt. I use it in place of grated Parmesan cheese as a topping when I want to make something vegan. It is strangely addictive. Sometimes I just eat it right off a spoon. It’s nutty goodness in your mouth.
- 2 oz raw nuts
*I love to use primarily pepitas (a type of pumpkin seed), walnuts, and almonds. But you do you. - Zest of 1 lemon
- 1 large garlic glove
- 1-2 tsp course sea salt
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Directions
- Toast the nuts in a dry skillet over medium heat. Watch them closely. I like a swirling pan action to keep them moving and prevent burning. I recommend toasting the different types of nuts separately since they are different sizes. After they are toasted allow to cool.
- Add toasted nuts to a food processor. Blend until you get a texture like course salt. Then add lemon zest, garlic, and salt. Pulse until everything is blended together.
- That’s it. It’s not rocket science. Store in the fridge. Use on everything.