Type what you have

Ingredients

• ✓ pine nut
• butternut squash
• red grape
• sweet onion
• olive oil
• salt
• black pepper
• sage

Instructions

1. 1 Heat a skillet over medium heat; cook and stir pine nuts until toasted and fragrant, about 5 minutes.
2. 2 Preheat oven to 425 degrees F (220 degrees C).
3. 3 Mix squash, grapes, onion, olive oil, salt, pepper, and sage leaves together in a large baking dish to coat squash, onion, and grapes in oil and seasoning.
4. 4 Roast in the preheated oven until squash and onion are golden and slightly caramelized, about 50 minutes; sprinkle pine nuts over the dish.

By Jess2011

Ingredients

• ✓ pine nut
• basil
• garlic
• olive oil
• parmesan cheese

Instructions

1. 1 Cook pine nuts in a dry skillet in a single layer over medium-low heat, stirring constantly, until fragrant and golden brown, 3 to 5 minutes. Immediately transfer to a plate to stop the cooking process; cool, about 5 minutes.
2. 2 Combine pine nuts, basil, and garlic in the bowl of a food processor; pulse until blended. Pour in olive oil slowly, with the processor running on low speed, until mixture is smooth. Add Parmesan cheese; pulse until just combined.

By Tipsy Inspirations

Ingredients

• ✓ pine nut
• brussels sprout
• butter
• salt
• black pepper
• lemon juice
• blue cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place the Brussels sprouts into a casserole or Dutch oven with a lid. Arrange pieces of butter on top of the sprouts. Season with salt, pepper and lemon juice. Cover with the lid.
3. 3 Bake for 25 minutes in the preheated oven, or until sprouts are just barely tender. Stir now and then to keep them from sticking. During the last 10 minutes, sprinkle the pine nuts over the sprouts and remove the lid. When the sprouts are done, sprinkle blue cheese over them before serving.

By britishcolumbiagirl

Ingredients

• ✓ pine nut
• polenta
• marinara sauce
• pesto
• mozzarella cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Oil an 11x7x2-inch baking dish.
2. 2 Arrange a single layer of polenta in the bottom of the prepared baking dish. Spread a thin layer of pesto over polenta. Spoon half of the sauce over polenta. Top with another layer of polenta and sauce.
3. 3 Bake, uncovered, for 25 minutes. Turn on the broiler. Top polenta with cheese and pine nuts, and broil until cheese browns and nuts are toasted.

By Fiffen

Ingredients

• ✓ pine nut
• pasta
• butter
• yogurt
• garlic
• salt
• parsley
• butter

Instructions

1. 1 Cook the pasta in a large pot of boiling salted water until al dente.
2. 2 Using a mortar and pestle, mash the salt and garlic cloves together into a paste. Warm the yogurt slightly in a sauce pan. Remove a small amount of warmed yogurt from the pan, and stir together with the garlic paste. Stir this mixture into the remaining yogurt
3. 3 Drain the pasta, and rinse in cold water. Place in a casserole or deep serving dish, toss with 1 tablespoon butter or margarine. Toss with half of the garlic-yogurt sauce. Spread the remaining sauce over the pasta. Garnish with the parsley.
4. 4 For a very special dish, brown the pine nuts in 2 tablespoons butter or margarine. Pour over the parsley. Serve immediately.

By ALMA-LOU

Ingredients

• ✓ pine nut
• spinach
• olive oil
• garlic
• black pepper

Instructions

1. 1 Wash spinach, but allow the water to cling to the leaves. Cook spinach until it wilts in a skillet over medium-high heat, about 3 minutes.
2. 2 Heat oil in a skillet over medium-high heat. Add spinach, pine nuts, and garlic and cook for 2 minutes. Season with pepper and serve.

By Robyn Webb

Ingredients

• ✓ pine nut
• olive oil
• balsamic vinegar
• lemon juice
• garlic
• sea salt
• black pepper
• spinach

Instructions

1. 1 In a bowl, mix the olive oil, vinegar, lemon juice, garlic, salt, and pepper.
2. 2 Place the spinach over boiling water in a pot fitted with a steamer basket, and steam 2 to 3 minutes, until wilted but not soggy.
3. 3 Toss spinach in a bowl with the dressing, and sprinkle with pine nuts to serve.

By KNIVES0UT1979

Ingredients

• ✓ pine nut
• butter
• chicken breast
• onion
• garlic
• soy sauce
• coconut milk
• paprika
• cumin
• curry powder
• cornstarch
• water

Instructions

1. 1 Heat a skillet over medium-high heat. Add pine nuts, and cook stirring frequently, until evenly toasted. Remove from heat, and set aside.
2. 2 Melt butter in a large skillet over medium heat. Stir in the chicken, and cook 5 to 10 minutes, until no longer pink and juices run clear.
3. 3 Stir onion and garlic into the skillet, and cook until tender. Stir in the pine nuts, soy sauce, and coconut milk. Season with paprika, cumin, and curry powder.
4. 4 In a small bowl, blend the cornstarch and water. Mix into the skillet. Stir constantly until a thick gravy has formed.

By William Uncle Bill Anatooskin

Ingredients

• ✓ pine nut
• brussels sprout
• bacon
• red onion
• olive oil
• garlic powder
• cayenne pepper
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 2 Mix Brussels sprouts, bacon, onion, olive oil, garlic powder, cayenne, and salt together in a large bowl. Spread evenly on the prepared baking sheet.
3. 3 Roast in the preheated oven until bacon is crispy and reaches 145 degrees F (63 degrees C), about 40 minutes, stirring after 20 minutes.
4. 4 Remove from the oven. Toss with pine nuts and serve.

By g'ma

Ingredients

• ✓ pine nut
• ramp leaf
• garlic
• olive oil
• parmesan cheese
• salt

Instructions

1. 1 Combine ramp leaves, pine nuts, and garlic in the bowl of a food processor; pulse until finely chopped. Add olive oil, while the processor is running; process until smooth. Transfer mixture to a bowl. Stir in Parmesan cheese; season pesto with salt.

By barbara

Ingredients

• ✓ pine nut
• zucchini
• onion
• green olive
• feta cheese
• garlic
• asiago cheese
• basil
• oregano

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Trim ends from zucchini and cut each squash in half lengthwise. Scrape out centers of squash and place in a mixing bowl. Add onion, olives, feta cheese, garlic, pine nuts, 1/2 the Asiago cheese, basil, and oregano and mix well. Place mixture back into zucchini shells. Top each with a small amount of Asiago cheese and place zucchini boats on a baking sheet.
3. 3 Cook under the preheated broiler until cheese browns, about 10 minutes.

By smparks

Ingredients

• ✓ pine nut
• chicken bouillon
• brussels sprout
• bacon
• onion
• honey
• soy sauce
• raisin
• sesame seed

Instructions

1. 1 Bring a pot of water to a boil; dissolve bouillon cube in the boiling water. Add Brussels sprouts; cook until tender, about 10 minutes. Drain.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, leaving bacon drippings in the skillet.
3. 3 Cook and stir onion in bacon drippings until transparent and tender, about 10 minutes. Add honey and soy sauce; stir until liquid starts to bubble, 1 to 2 minutes. Stir in Brussels sprouts, bacon, raisins, and pine nuts; cook until Brussels sprouts are heated through and well coated, 3 to 5 minutes. Garnish with sesame seeds before serving.

By Abuela Nany

Ingredients

• ✓ pine nut
• sweet basil
• parmesan cheese
• olive oil
• garlic
• salt
• black pepper
• butter
• garlic
• shrimp
• potato gnocchi

Instructions

1. 1 Combine basil, 4 tablespoons Parmesan cheese, pine nuts, olive oil, whole garlic cloves, salt, and pepper in a blender; puree until pesto is smooth.
2. 2 Melt butter in a frying pan over medium heat. Add minced garlic; cook until fragrant, 30 seconds to 1 minute. Add shrimp; cook and stir until opaque, 2 to 3 minutes. Remove from heat and keep warm.
3. 3 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain. Mix pesto into gnocchi and serve with shrimp. Garnish with remaining Parmesan cheese.

By golddigge

Ingredients

• ✓ pine nut
• basil
• salt
• parmigiano-reggiano cheese
• pecorino romano cheese
• olive oil
• trofie pasta

Instructions

1. 1 Add pine nuts to a large mortar and pestle and crush until a past forms, about 2 minutes. Add 1/4 of the basil leaves and begin to crush and grind the basil leaves until they have begun to release their oil and leaves begin to break apart. Add another 1/4 of the basil leaves and the salt. Crush and grind the added leaves and the salt. Continue this until all the basil leaves have been added and crushed; turning into a paste.
2. 2 Add the Parmesan and Pecorino cheeses and mix with a wooden spoon. Once well combined, add the oil little-by-little until a creamy paste has been achieved.
3. 3 Bring a large pot of lightly salted water to a boil. Add fresh trofie pasta and cook, stirring occasionally, until tender yet firm to the bite, 3 to 4 minutes. Drain. Mix in pesto sauce, adding a bit more olive oil if needed.

By Buckwheat Queen

Ingredients

• ✓ pine nut
• pistachio nut
• garlic
• basil
• olive oil
• sea salt
• black pepper
• red pepper
• linguine
• cherry tomato
• parmigiano-reggiano cheese

Instructions

1. 1 Heat a large heavy-bottomed skillet over medium heat. Pile in pistachios and pine nuts. Cook, stirring frequently, until light brown and incredibly nutty-smelling, 3 to 5 minutes. Transfer to a food processor.
2. 2 Add garlic to the skillet and cook, turning occasionally, until softened and browned in patches, about 5 minutes. Remove to a plate to cool.
3. 3 Peel cooled garlic and add to the food processor, along with basil, and process. With the blade still running, drizzle oil in through the chute. Once incorporated, transfer to a large bowl. Stir in salt, black pepper, and red pepper.
4. 4 Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Reserve about 3/4 cup pasta water. Drain remaining water from pasta and give the colander a good shake or two.
5. 5 Add pasta and tomatoes to pesto. Give it all a good mix and drizzle in enough of the reserved pasta water to get the nutty pesto to coat the pasta. Sprinkle with Parmigiano-Reggiano cheese.

By Raghavan Iyer

Ingredients

• ✓ pine nut
• olive oil
• garlic
• green bean
• salt
• pepper

Instructions

1. 1 Heat the olive oil in a skillet over medium heat. Stir in the garlic and pine nuts, and saute until lightly browned.
2. 2 Place the green beans in a medium saucepan with enough water to cover, and bring to a boil. Season with salt and pepper. Cook 5 minutes, or until tender. Drain, and toss with the garlic and pine nuts to serve.

By ISBLESSED

Ingredients

• ✓ pine nut
• basil
• parmesan cheese
• olive oil
• garlic
• lemon juice

Instructions

1. 1 Combine basil, Parmesan cheese, olive oil, pine nuts, and garlic in the bowl of a food processor or blender. Blend to a smooth paste. Add lemon juice, if desired, and quickly pulse to combine.

By ANDERVAL

Ingredients

• ✓ pine nut
• orzo pasta
• olive oil
• kale
• olive oil
• cherry
• lemon juice
• salt
• black pepper
• salmon
• ricotta salata

Instructions

1. 1 Bring a large pot of salted water to a boil over high heat. Add orzo and cook until tender, 8 to 10 minutes. Drain and transfer onto a large baking sheet. Drizzle orzo with 3 tablespoons olive oil, toss, spread out, and set aside to cool, about 30 minutes.
2. 2 Once the orzo is cool, transfer to a large serving bowl. Set aside.
3. 3 Bring a large pot of salted water to a boil over high heat. Blanch kale in the boiling water for about 30 seconds. Drain off water from kale and submerge in a bowl of ice water. Drain and blot dry.
4. 4 Add kale to orzo along with 1/4 cup olive oil, dried cherries, pine nuts, lemon juice, salt, and pepper. Toss gently to combine. Top with flaked salmon. Shave ricotta salata cheese on top and serve immediately.

By thedailygourmet

Ingredients

• ✓ pine nut
• bacon
• butter
• brussels sprout
• green onion
• seasoning salt
• pepper

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons of grease in the skillet, crumble and set aside.
2. 2 Melt butter with reserved bacon grease in the same skillet over medium heat. Add pine nuts; cook and stir until browned.
3. 3 Add shredded Brussels sprouts and green onions; season with seasoning salt and ground black pepper. Cook and stir until sprouts are wilted and tender, about 10 to 15 minutes.
4. 4 Stir in crumbled bacon and toss to combine. Serve hot.

By MOMZRIGHT

Ingredients

• ✓ pine nut
• olive oil
• garlic
• red swiss chard
• salt
• black pepper
• prosciutto

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Cook and stir the pine nuts in the hot oil until they turn a light golden brown, about 2 minutes; watch carefully, they burn easily. Stir in the garlic; cook until fragrant, about 1 more minute, stirring constantly.
2. 2 Mix in the Swiss chard; cook and stir until the chard has wilted, 3 to 5 minutes. Season with salt and black pepper. Lightly stir in the chopped prosciutto; cook and stir just until prosciutto is hot, then serve.

By andiwaits

Ingredients

• ✓ pine nut
• butternut squash
• olive oil
• salt
• black pepper
• linguine
• butter
• garlic
• arugula
• parmesan cheese
• black pepper
• parmesan cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Spread squash into a baking sheet. Drizzle olive oil and sprinkle salt and 1/4 teaspoon black pepper over squash; toss to coat.
3. 3 Roast in the preheated oven until squash is browned and softened, about 30 minutes. Remove from oven and keep warm.
4. 4 Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, 10 to 11 minutes. Drain linguine, reserving 1 cup pasta water.
5. 5 Melt butter in a pot over medium heat until bubbling and slightly browned, about 5 minutes. Cook and stir garlic and pine nuts in the brown butter until fragrant, 2 minutes. Add linguine, arugula, 1 cup Parmesan cheese, 1/4 teaspoon black pepper, and enough pasta water to moisten to the mixture. Toss until Parmesan cheese melts.
6. 6 Transfer linguine mixture to serving plates and top with roasted squash and 1 tablespoon Parmesan cheese.

By stefychefy

Ingredients

• ✓ pine nut
• olive oil
• onion
• garlic
• baby kale
• salt
• black pepper
• raisin

Instructions

1. 1 Place pine nuts in a skillet over medium-high heat. Cook, stirring constantly, until toasted and fragrant, about 2 minutes.
2. 2 Heat oil in a large skillet over medium heat. Add onion; cook, stirring often, until starting to brown, about 5 minutes. Add garlic; cook and stir, about 1 minute. Stir in baby kale a few handfuls at a time until it starts to wilt. Cover and cook until kale is completely wilted and hot, 3 to 4 minutes. Season with salt and pepper.
3. 3 Remove from heat and stir in toasted pine nuts and golden raisins. Cool briefly before serving, about 5 minutes.

By L Brennan

Ingredients

• ✓ pine nut
• basil
• parmesan cheese
• garlic
• olive oil
• salt
• black pepper
• salmon

Instructions

1. 1 Heat a small skillet over medium heat; cook and stir pine nuts in the hot skillet until fragrant and toasted, about 5 minutes.
2. 2 Blend basil, Parmesan cheese, toasted pine nuts, and garlic in a blender until a thick paste forms. Gradually stream olive oil into blender and continue blending until desired consistency of pesto is reached; season with salt and pepper.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season both sides of salmon with salt and pepper.
4. 4 Place salmon, skin-side down, onto grill grates; close grill and cook until salmon is about 2/3 done, 8 to 15 minutes. Remove salmon from grill using a spatula and transfer to a baking sheet, skin-side down. Spread pesto evenly over the salmon. Save extra pesto for another use if there are leftovers.
5. 5 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
6. 6 Broil salmon until fish flakes easily with a fork and pesto is bubbling, about 5 minutes.

By LAURAVC

Ingredients

• ✓ pine nut
• basil leaves
• parmigiano-reggiano cheese
• olive oil
• garlic
• salt
• black pepper

Instructions

1. 1 Combine basil, cheese, and olive oil in a food processor. Pulse to combine. Add pine nuts, garlic, salt, and pepper. Pulse until mixture is smooth and blended.
2. 2 Pour mixture onto a large sheet of plastic wrap; roll into a tube shape and seal. Store in the refrigerator until needed.

By Bwoogie1

Ingredients

• ✓ pine nut
• olive oil
• onion
• garlic
• chicken stock
• quinoa
• curry powder
• salt
• black pepper
• cumin
• cinnamon
• chickpea
• raisin

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until onion is softened and translucent, about 5 minutes. Stir in stock, quinoa, curry powder, salt, pepper, cumin, and cinnamon; bring to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 20 minutes.
2. 2 Stir beans, pine nuts, and raisins into cooked quinoa. Serve warm or cold.

By Cinderella

Ingredients

• ✓ pine nut
• butter
• yellow onion
• garlic
• salt
• sage
• walnut
• pistachio
• almond
• parmesan cheese
• yogurt
• egg
• delicata squash

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a large skillet over medium-high heat. Add onion, garlic, and salt. Cook, stirring occasionally, until onion is soft, about 3 minutes. Stir in sage and cook until fragrant, about 1 minute. Stir in walnuts, pistachios, almonds, and pine nuts. Remove from the heat.
3. 3 Combine 1/3 cup Parmesan cheese, yogurt, and egg in a large bowl. Stir in nut mixture. Divide stuffing among squash halves. Sprinkle with more Parmesan cheese.
4. 4 Bake in the preheated oven until squash is tender when pierced with a fork and stuffing starts to brown, about 45 minutes. Cut each squash half in half to serve.

By paulettep

Ingredients

• ✓ pine nut
• orzo pasta
• olive oil
• black olive
• artichoke heart
• chickpea
• red pepper
• ricotta salata cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain well.
2. 2 Toss orzo with lemon-infused olive oil. Add olives, artichoke hearts, chickpeas, roasted red peppers, pine nuts, and ricotta salata. Toss to combine. Refrigerate to chill and allow flavors to build.

By thedailygourmet

Ingredients

• ✓ pine nut
• portobello mushroom
• olive oil
• shallot
• garlic
• chardonnay wine
• pesto
• 3-cheese blend

Instructions

1. 1 Remove stems from mushrooms and finely chop stems.
2. 2 Heat olive oil in a skillet over medium heat; cook and stir chopped mushroom stems, shallot, and garlic until softened, about 5 minutes. Pour wine into the skillet; cook and stir mixture using a wooden spoon until liquid is evaporated, 1 to 2 minutes. Cool mixture to room temperature, about 10 minutes.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Brush the olive oil mixture over the top each mushroom and place, top-side up, on a grilling pan. Mix pesto and pine nuts with the mushroom stem mixture together in a bowl; spoon into each mushroom. Sprinkle Italian cheese blend over the filling.
5. 5 Grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.

By Larry Short

Ingredients

• ✓ pine nut
• ground turkey
• garlic
• bread crumb
• onion
• parsley
• egg
• salt
• black pepper
• olive oil
• ziti pasta
• mozzarella cheese
• romano cheese
• tomato sauce
• ricotta cheese

Instructions

1. 1 In a bowl, stir together turkey, garlic, bread crumbs, onion, pine nuts, parsley, egg, salt and pepper. Form into meatballs about 1 inch in diameter.
2. 2 In a large heavy skillet, heat 2 tablespoons oil over moderately high heat until hot but not smoking. Cook half of meatballs, shaking skillet, until browned and cooked through, about 4 minutes. Transfer meatballs to paper towels to drain. Brown remaining meatballs in remaining 2 tablespoons oil in same manner.
3. 3 Preheat oven to 375 degrees F (190 degrees C). Oil a 3 to 4 quart gratin dish.
4. 4 Bring a large pot of salted water to a boil. Add the pasta, and cook until just al dente, about 8 minutes. Drain.
5. 5 In a small bowl, toss together mozzarella and Romano cheese.
6. 6 Spoon about 1 1/2 cups tomato sauce and half the meatballs into prepared dish, and spoon half the pasta on top. Spread half remaining sauce and half cheese mixture over pasta. Top with remaining meatballs, and drop dollops of ricotta over meatballs. Spread remaining pasta over ricotta, and top with remaining sauce and cheese mixture. Bake in middle of oven for 30 to 35 minutes, or until golden. Let stand 10 minutes before serving.

By Christine L

Ingredients

• ✓ pine nut
• butter
• spaghetti
• onion
• garlic
• jasmine rice
• chicken broth
• salt
• black pepper
• parsley

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread pine nuts on a baking sheet.
2. 2 Toast in the preheated oven until golden brown, about 12 minutes.
3. 3 Melt butter in a saucepan over medium-low heat. Increase heat to medium and stir in spaghetti; cook until coated with melted butter and lightly browned, 3 to 5 minutes. Add onion and garlic; cook until tender, about 2 minutes. Stir in rice; cook for 5 minutes.
4. 4 Pour broth into the saucepan. Bring to a boil; cover and cook until rice is tender until liquid has been absorbed, about 20 minutes. Season with salt and pepper.
5. 5 Mix toasted pine nuts and parsley into the rice mixture.

By ebrinx