I want to eat this by the spoonful. Initially I made this to top-off rack of lamb as it roasted in the oven. Since then, I’ve been putting it on everything, on salads, in soup, sprinkled on a cheese board, on roasted sweet potatoes and acorn squash. Opportunities abound. You can keep it sealed in a jar in the pantry for up to a week. If you want to “wake it up a bit”, toast it in a frying pan before you serve it. If you don’t like rye, you can use another type of cracker, just make sure they’re as crispy as possible. Feel free to switch out the hazelnuts if you don’t have them on hand.
Time: 5 min
- 50g rye crackers
- 50g hazelnuts
- 1 clove garlic
- 1 tbsp fresh parsley
- 1 tsp thyme
- 1 tsp rosemary
- salt (to taste)
- drizzle of extra virgin olive oil
1. Blend everything in the food processor until it’s chopped up and incorporated. Don’t blend it to dust, keep some of the texture of the crackers and nuts.
2. Store in a jar in the pantry for up to a week.