Mom's Best Recipes
Recipe

Toasted Nut & Herb Salsa

A fast, mostly pantry-plus-fresh mix of toasted nuts, herbs, lemon, and olive oil that turns boring meals into something you actually want to eat.

Author By Matt Campbell
4.8
A glass jar filled with a coarse toasted nut and herb salsa on a wooden counter with a spoon beside it
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If your weeknight cooking has been feeling a little… beige, this is your shortcut back to flavor. This Toasted Nut & Herb Salsa situation is my go-to when I want something that tastes like I planned ahead, even if I absolutely did not.

Think: toasted nuts for crunch, a big fistful of herbs for brightness, lemon for lift, and just enough garlic and salt to make you pause mid-bite and go, “Okay, wow.” It is not quite pesto, not quite chimichurri, and not quite a crumble topping. It is the in-between that makes everything better.

Spoon it over pasta, eggs, roasted vegetables, chicken, grain bowls, even a sad store-bought soup. Keep it relaxed, keep it accessible, and yes, taste as you go.

A spoon drizzling green herb and nut mixture over a bowl of pasta with grated cheese

Why It Works

  • Big flavor, minimal effort: Toasting the nuts wakes up their oils and makes the whole mix taste deeper and more expensive.
  • Bright and balanced: Lemon zest plus juice keeps it fresh, while olive oil carries the herb flavor into every bite.
  • Flexible by design: Use whatever tender herbs you have, whatever nuts are on sale, and adjust the heat and salt to match the meal.
  • Weeknight utility: It is a one-bowl condiment that works as a sauce, topping, or finishing sprinkle depending on how chunky you make it.

Pairs Well With

  • Roasted sweet potatoes or carrots

  • Jammy eggs on toast

  • Lemony chickpea salad bowls

  • Grilled chicken or salmon

Storage Tips

Refrigerate: Scrape the mixture into a clean jar or container and press it down lightly. Drizzle a thin layer of olive oil over the top to reduce browning. Refrigerate and use within 3 to 5 days for best quality. If anything smells off, looks funky, or tastes weird, toss it.

Freeze: Spoon into an ice cube tray, freeze solid, then transfer cubes to a freezer bag. Freeze for up to 2 months. Thaw a cube in the fridge or melt gently in a warm pan.

Texture note: It thickens when cold. Let it sit at room temp for 10 minutes, then stir. If it looks dry, add a splash of olive oil or a squeeze of lemon.

Common Questions

Is this pesto?

Not exactly. Pesto is usually basil-forward and more blended. This is looser, chunkier, and built to be swapped around based on what you have.

What herbs work best?

Parsley and cilantro are the easiest base. Basil, mint, dill, chives, and tarragon all work too. If you use very strong herbs like rosemary or sage, treat them like a supporting actor and use less.

Can I make it nut-free?

Yes. Use toasted sunflower seeds or pepitas. You still get the nutty crunch without the nuts.

How do I keep it from turning bitter?

Do not over-blend, and avoid pulverizing the herbs into a warm paste. Also taste your olive oil. If it is super peppery and harsh, cut it with a milder oil or add a touch more lemon. If your nuts are old or slightly rancid, they will read bitter too, so start fresh.

Can I use dried herbs?

Fresh is best here. If you must, use this rule of thumb: use 1 teaspoon dried herbs for every 1 tablespoon fresh (so you will use a lot less). Add extra lemon zest for brightness.

Any allergy notes?

This contains tree nuts and the Parmesan adds dairy (optional). Swap in seeds and skip the cheese if needed.

The first time I made this, it was a classic fridge situation. Half a bunch of herbs looking tired, a lemon rolling around like it owned the place, and a bag of nuts that had been opened for who knows what. I toasted the nuts, chopped everything up, added olive oil, and suddenly my plain rice bowl tasted like I was doing something intentional with my life. Now I keep it in the rotation because it is chaotic in the best way: you can change it every time and it still hits.