567 pine 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.

This is an amazingly delicious salad that can be served at any time!

Easy and quick recipe, tastes good. Tofu is a healthy food.

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.

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.

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.

Peppery arugula pesto with basil, pine nuts, black olives, lime juice and cumin. Bold cheese-free pesto for pasta, sandwiches or roasted vegetables.

Basil pesto bread with homemade pine nut pesto, Roma tomatoes and melted mozzarella on Italian bread. Easy broiled Italian-style appetizer or light meal.

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.

Italian market pasta salad tosses bow-tie pasta with fresh greens, cherry tomatoes, tangy gorgonzola and toasted pine nuts in a balsamic dressing. A light, no-mayo summer salad.

Gratin Catalan with layered eggplant, roasted peppers, capers, anchovies, and a pine nut breadcrumb topping. A rustic Mediterranean vegetable bake served warm or at room temperature.

Vegetarian stuffed grape leaves (dolmades) with rice, pine nuts, raisins, tomato, and cinnamon. Slow-simmered in olive oil and lemon, served chilled with yogurt-mint dipping sauce.

Chicken quarters poached with rosemary, then browned and sauced in a bold blend of anchovies, black olives, capers, jalapeños, pine nuts, and basil. Intensely savory and impossible to forget.

Crispy phyllo triangles stuffed with spiced lamb, raisins, pine nuts, and warm cinnamon-cumin-allspice. A Middle Eastern-inspired appetizer that bakes lighter than fried, perfect for parties.

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Mexican green mole built on tart tomatillos and toasted pumpkin seeds, with jalapeno, garlic, cumin, and cinnamon. A silky, herb-green sauce that cloaks chicken, pork, or enchiladas in tangy, nutty depth.