Chef Daniel Humm of Eleven Madison Park in New York City uses savory granolas like this to add a spicy, herbal crunch to roasted beets or tomato salad. Use it as a substitute for croutons in green salad, too.
Ingredients
- 1⁄2 cup canola oil
- 1 cup basil leaves
- 2 cups puffed rice
- 1 cup pine nuts
- 1⁄4 cup finely grated Parmesan
- 2 tbsp. basil seeds
- 2 tsp. Piment d'Espelette
- Kosher salt, to taste
- 1 tbsp. garlic, minced
- 1⁄4 cup corn syrup or honey
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Instructions
Step 1
Heat oil in a 10″ skillet over medium-high heat. Working in batches, add basil leaves and fry until crisp, about 10 seconds. Transfer basil to paper towels; let cool. Transfer to a bowl along with puffed rice, pine nuts, Parmesan, basil seeds, Piment d'Espelette, salt, and garlic; set aside.
Step 2
Heat oven to 250º. Heat syrup in a small saucepan over medium heat until loose; pour over other ingredients and toss to coat evenly. Transfer mixture to a rimmed baking sheet and spread out evenly. Bake, tossing occasionally, until toasted and golden brown, 40 minutes. Transfer to a wire rack and let cool. To serve, sprinkle over vegetables or salad. Granola will keep, covered, for up to 2 weeks.
- Heat oil in a 10″ skillet over medium-high heat. Working in batches, add basil leaves and fry until crisp, about 10 seconds. Transfer basil to paper towels; let cool. Transfer to a bowl along with puffed rice, pine nuts, Parmesan, basil seeds, Piment d'Espelette, salt, and garlic; set aside.
- Heat oven to 250º. Heat syrup in a small saucepan over medium heat until loose; pour over other ingredients and toss to coat evenly. Transfer mixture to a rimmed baking sheet and spread out evenly. Bake, tossing occasionally, until toasted and golden brown, 40 minutes. Transfer to a wire rack and let cool. To serve, sprinkle over vegetables or salad. Granola will keep, covered, for up to 2 weeks.
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