Ingredients
2 cups fresh pumpkin seeds
2 teaspoons fennel seeds
1 teaspoon dried oregano
2 tablespoons extra-virgin olive oil
Pinch of kosher salt
2 tablespoons freshly grated Parmigiano-Reggiano
Preparation
Preheat oven to 300°. On a rimmed baking sheet, toss together the first five ingredients, then spread seeds out in a thin, even layer.
Bake, stirring a few times, until crunchy and golden brown, 35 to 45 minutes. Stir in cheese and bake 5 minutes more.
Let cool completely before using. Store in an airtight container at room temperature up to 1 week.
