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Snack recipe · from the recipe book

Rosemary Garlic Roasted Walnuts and Pepitas

Buttery walnuts and crisp pumpkin seeds roasted with rosemary, garlic and a hint of lemon zest for a savory, crackly bite.

Rosemary Garlic Roasted Walnuts and Pepitas

Ingredients

  • ¾ cup chopped100 gWalnutshalves
  • ⅓ cup50 gPumpkin seeds (pepitas)
  • 1½ tsp7 gOlive oil
  • 1¾ tsp2 gDried rosemarycrumbled
  • ¾ tsp2 gGarlic powder
  • 1½ tsp1 gDried basil
  • ¼ tsp1.5 gSalt
  • ¼ tsp0.5 gBlack pepper
  • 1 tsp2 gLemon zestfinely grated

Steps

  1. Preheat the oven to 325°F (165°C) and line a sheet pan with parchment.
  2. In a small bowl, stir together the rosemary, garlic powder, dried basil, salt and black pepper to make the herb mix.
  3. In a larger bowl, toss the walnuts and pumpkin seeds with the olive oil until evenly coated.
  4. Sprinkle half of the herb mix over the nuts and toss, then add the remaining half and toss again so every piece is seasoned.
  5. Spread the nuts and seeds in a single layer on the sheet pan and roast for 12 to 15 minutes, stirring halfway, until the walnuts smell toasty and the pepitas start to pop.
  6. Scatter the lemon zest over the hot nuts and toss right on the pan.
  7. Let cool on the pan for 10 minutes so they turn crunchy, then serve or store airtight.

Contains: Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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