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Apricots with rosemary almonds

Summer apricots and fragrant toasted almonds.

  • 8 min
  • 1 serving
  • Vegan
  • Italian cuisine
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Apricots with rosemary almonds

Per serving

Calories
138 kcal
Protein
4.5 g
Carbohydrates
18.4 g
Fat
6.6 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Apricots4
  • Almonds12 g
  • Rosemary1 g
  • Saltto taste

Contains: nuts,

In season: June – July

Method

  1. Strip the rosemary needles and chop them finely.
  2. Toast the almonds in a dry small pan over medium heat with the rosemary and a pinch of salt for 3 minutes, shaking often, until lightly golden and fragrant.
  3. Meanwhile wash the apricots, halve them and remove the stones.
  4. Serve the apricots with the almonds while still warm.

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