Pesto Nuts

• 1 (1/2 ounce) envelopeknorr pesto sauce mix
• 3 tablespoons olive oil
• 5 cups dry-roasted mixed unsalted nuts (or pecan halves and slivered almonds)

1. Preheat oven to 350 degrees.
2. Whisk together the pesto powder and oil in a large mixing bowl until well-combined.
3. Add the nuts, and stir until they are well-coated.
4. Pour nuts onto an 11-by-17-inch baking pan.
5. Bake, uncovered, for 15 minutes, stirring every 5 minutes.
6. When nuts are done, they will just be beginning to brown.
7. They will continue to brown slightly when removed from the oven.
8. Do not over-bake.
9. Remove nuts from the oven and cool to room temperature, about 20 minutes.
10. Store in airtight containers, preferably jars or tins, at room temperature for up to 3 weeks.
11. NOTE: The Knorr Pesto Mix is a dry powder that's intended for use as a pasta sauce.
12. TIP: These would probably freeze well, too.

envelopeknorr pesto sauce, olive oil, nuts

Taken from www.food.com/recipe/pesto-nuts-144577 (may not work)