few sprigs of fresh rosemary
2 tablespoons fresh rosemary, finely chopped, extra
2 tablespoons good extra-virgin olive oil
pinch of sea salt
freshly ground black pepper
Preheat the oven to 350 F.
Place the almonds on a roasting tray with a few sprigs of rosemary and roast for 10-15 minutes or until the nuts are browned.
Be careful not to burn them.
Place the nuts in a bowl with the finely chopped rosemary and olive oil.
Season with salt and pepper and toss well to coat.
Serve with the roasted rosemary as a quick snack or as antipasti.