Provençal Granola | Saveur
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...
Ingredients
- <sup>1</sup>⁄<sub>2</sub> cup canola oil
- 1 cup basil leaves
- 2 cups puffed rice
- 1 cup pine nuts
- <sup>1</sup>⁄<sub>4</sub> cup finely grated Parmesan
- 2 tbsp. basil seeds
- 2 tsp. Piment d'Espelette
- Kosher salt, to taste
- 1 tbsp. garlic, minced
- <sup>1</sup>⁄<sub>4</sub> cup corn syrup or honey
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