Toasted Nut & Herb Salsa

Toast the nuts. Set a small skillet over medium heat. Add the chopped nuts and toast, stirring often, until fragrant and lightly browned, 3 to 5 minutes. Transfer to a plate right away so they do not keep cooking in the hot pan.

Chop the herbs. While the nuts cool for a minute, finely chop parsley and your second herb. Keep it fairly fine so it clings to food, but do not stress about perfection.

Build the base. In a bowl, combine herbs, garlic, lemon zest, 1 tablespoon lemon juice, salt, pepper, and red pepper flakes if using.

Add the nuts and oil. Stir in the toasted nuts. Drizzle in olive oil and mix until everything looks glossy and spoonable. If you want it more sauce-like, add another splash of oil.

Optional smoother texture: Pulse in a food processor 5 to 10 quick pulses. Stop while it is still a little chunky (that is the whole point).

Finish and taste. Stir in Parmesan if using. Taste and adjust with more salt, more lemon juice, more zest, or more pepper. If it tastes flat, it usually needs salt or lemon, not more garlic.

Use it. Spoon over roasted vegetables, pasta, eggs, chicken, fish, grain bowls, or soup. For pasta, loosen with a little pasta water and toss. If you have 5 minutes, let it sit before serving so the flavors can settle in.