830 nut recipes

Sorrel-chive pesto with fresh sorrel, chives, pine nuts, shallots, orange zest, and olive oil blended into a tangy herb paste. A no-cheese pesto variation that stores for months.

Oil-free granola with oats, wheat flakes, rye flakes, bran, dried fruits, cashews, and sunflower seeds bound with honey and vanilla. A low-fat, crunchy homemade breakfast cereal.

Homemade Chex party mix with Wheat Chex, Rice Chex, Cheerios, pretzels, and nuts baked low and slow in garlic butter and Worcestershire sauce. The classic snack mix recipe that vanishes at every gathering.

Sandwiches glace: vintage party canape with rye bread, smoked ham, sour cream cheddar spread, and a gelatin-mayonnaise glaze. A mid-century tea-party classic.

No-bake frozen rocky road pie with chocolate pudding, whipped topping, chocolate chips, marshmallows, and nuts in a graham cracker crust. Freezes overnight for easy slicing.

Pasta al pesto with homemade basil and pine nut pesto, tossed with steamed carrots, sauteed zucchini, and snow peas. A fresh, vegetable-loaded Italian pasta dinner.

The famous Neiman-Marcus cookie with blended oatmeal, two kinds of chocolate, chopped nuts, and both white and brown sugar. Makes a massive batch of 112 cookies.

Golden saffron cake with rose water and pistachios, soaked in vanilla sugar syrup and cut into diamonds like baklava. A fragrant Middle Eastern-inspired low-fat dessert.

Cantaloupe halves stuffed with sauteed carrots, green apple, raisins, rice, lemon zest, and topped with browned pine nuts. A sweet-savory baked melon dish with Middle Eastern flair.

Middle Eastern rice pilaf with cashews, raisins, dried apricots, and warm spices like cardamom and turmeric. A fragrant side dish with caramelized onions and a sweet-savory balance.

Bread machine luau bread with crushed pineapple, coconut, macadamia nuts, shredded carrots, and brown sugar. A tropical Hawaiian-inspired loaf on the sweet bread setting.

Stuffed bell peppers filled with millet pilaf cooked in a cilantro-lime-serrano broth with corn and tomatoes. A vibrant vegan main dish topped with pine nuts.

Crunchy broccoli slaw with grated apple, pine nuts, and a tangy buttermilk Dijon dressing. No cooking required. A fresh, low-calorie side in 20 minutes.

Serves a large group and can be prepared the morning of the party and is assembled at the site of the party, 10 minutes before serving.

Award-winning almond shortbread cookies with a buttery dent filled with homemade butterscotch frosting and topped with chopped pistachios. A 1986 classic.

Shereen Polo is a Persian jeweled rice pilau with saffron, julienned carrots, orange peel, almonds, pistachios, and rose water in sugar syrup. Served with crispy tahdig and a side of chicken stew.