Skip to content

Type what you have

Cook with

pine nut ×
Pesto Genovese (Authentic Italian Basil Pesto)
Pantry Italian

Pesto Genovese (Authentic Italian Basil Pesto)

4.9

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Crush garlic using a mortar and pestle. Add pine nuts; crush with the garlic. Add basil leaves gradually, making circular movements with the pestle, until a smooth paste forms.
  2. 2 Mix Parmigiano-Reggiano cheese and pecorino Romano cheese using a wooden spoon. Stir in olive oil until pesto is blended.

By MadameDanielaMoscaToba

Proper Homemade Pesto
Pantry Italian

Proper Homemade Pesto

4.9

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Crush garlic and a pinch of kosher salt in a mortar with the pestle until garlic is mashed and paste-like, 1 or 2 minutes. Add basil in 3 or 4 additions, crushing and pounding down the leaves until they form a fairly fine paste, about 8 minutes or more depending on size of leaves and thickness of stems. Add and pound in pine nuts.
  2. 2 Transfer a handful of grated cheese to mortar and pound into the sauce. Add another handful of cheese and incorporate into the mixture. Continue adding cheese a handful at a time until completely incorporated, about 5 minutes.
  3. 3 Drizzle in olive oil 1 tablespoon at a time, pounding it into the sauce. When all the olive oil has been added and emulsified into the mixture, transfer pesto to a bowl and drizzle the surface with olive oil.

By John Mitzewich

The Best Classic Pesto
Pantry Italian

The Best Classic Pesto

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Pulse basil and garlic in a food processor about 8 times until finely chopped. Add toasted pine nuts and salt; turn processor on low and drizzle olive oil through the chute until everything is incorporated. Add Parmesan cheese and lemon juice; pulse 2 times.

By Nicole McLaughlin

Amazing Sun-Dried Tomato Cream Sauce
Pantry Italian

Amazing Sun-Dried Tomato Cream Sauce

4.4

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Heat the cream and butter in a saucepan over medium heat until almost boiling, but do not boil. Add mozzarella and Parmesan cheeses, and stir until melted. Stir in the sun-dried tomatoes, and season with salt and pepper. Remove from heat and serve over pasta with a sprinkling of pine nuts.

By Karen

Basil Cream Sauce
Pantry American

Basil Cream Sauce

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine basil and garlic in a food processor.
  3. 3 Pour oil in slowly, with the processor running, until mixture begins to emulsify, about 40 seconds. Add Parmesan, pine nuts, salt, and pepper; blend for 1 minute.
  4. 4 Bring cream to a simmer in a saucepan over low heat.
  5. 5 Pour 1/2 of the hot cream into the food processor, and pulse for 20 seconds until incorporated with basil mixture.
  6. 6 Transfer basil-cream mixture to the saucepan. Stir with cream until well blended, then simmer until thickened, about 5 minutes.

By Ayanna Cassanova

Rudy's Garlic Scape Pesto
Pantry Italian

Rudy's Garlic Scape Pesto

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place the garlic scapes, Parmesan cheese, Asiago cheese, lemon juice, and pine nuts in the bowl of a food processor. Drizzle the olive oil over the mixture. Blend until the pesto is a brilliant green color and smooth in texture. Season with salt and pepper.

By lrob96

Dill Pesto
Pantry American

Dill Pesto

4.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine parsley, pine nuts, Parmesan cheese, dill, and garlic in the bowl of a food processor; pulse until combined, 2 to 3 minutes.
  2. 2 Add 1 tablespoon olive oil, small squirt lemon juice, ⅛ teaspoon salt, and ⅛ teaspoon black pepper; pulse.
  3. 3 Add 1 tablespoon olive oil; pulse. Continue adding olive oil, lemon juice, salt, and black pepper until pesto reaches desired flavor and consistency.

By LaDonna Langwell

Homemade Pesto
Pantry Italian

Homemade Pesto

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place basil, Italian parsley, and garlic into a food processor, pulse several times to combine, and process until basil is finely chopped, about 30 seconds. Add pine nuts to basil mixture; process until finely chopped, 30 more seconds. Process Parmigiano-Reggiano cheese into mixture until finely ground.
  2. 2 Mix lemon juice into mixture with the machine running; slowly drizzle olive oil into pesto in the running machine until incorporated and pesto is thoroughly combined. Turn off machine and season pesto to taste with salt and black pepper.

By Peggy

Lighter Basil Pesto
Pantry Italian

Lighter Basil Pesto

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Chop basil, garlic, and pine nuts in a food processor. Add ricotta cheese to basil mixture and process. Repeat with Parmesan cheese, olive oil, salt, and black pepper. Add vegetable broth and process until sauce is smooth. Add more broth if pesto is too thick.

By Jtallent

Pesto alla Siciliana
Pantry Italian

Pesto alla Siciliana

4.5

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine Parmigiano-Reggiano cheese, olive oil, basil leaves, pine nuts, and garlic in a mortar. Crush with a pestle until pesto is finely ground, but not too smooth.
  2. 2 Mix pesto, cherry tomatoes, and ricotta cheese together in a bowl. Season with salt and pepper.

By Buckwheat Queen

Spinach Basil Pesto
Pantry Italian

Spinach Basil Pesto

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Place spinach, basil, pine nuts, Parmesan cheese, 2 tablespoons olive oil, garlic, lemon juice, salt, lemon zest, and pepper into a food processor; blend until nearly smooth, scraping the sides of the bowl with a spatula as necessary.
  2. 2 Drizzle remaining olive oil into the mixture while processing until smooth.
  3. 3 Enjoy!

By Dianne

Mushroom Pesto
Pantry Italian

Mushroom Pesto

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Melt butter in a saucepan over medium heat. Cook and stir mushrooms and shallot in melted butter until mushrooms are lightly browned and soft, 5 to 7 minutes. Remove the saucepan from heat and set it aside to cool for 10 minutes.
  2. 2 Transfer cooled mushroom mixture to a blender; add pine nuts, olive oil, vegetable broth, garlic, lemon juice, salt, and pepper. Pulse the blender a few times until mixture is finely ground, scraping down the sides of the pitcher with a spatula as needed; scrape into a mixing bowl.
  3. 3 Stir Parmesan cheese through blended mixture until incorporated.

By Jewels Cooks

Moroccan Lamb Stew with Apricots
Dinner African

Moroccan Lamb Stew with Apricots

5.0

Prep
30 min
Cook
115 min
Total
145 min

Instructions

  1. 1 Combine lamb, coriander, cumin, paprika, cayenne, cardamom, turmeric, and salt in a large bowl; toss together until lamb is evenly coated.
  2. 2 Heat oil in a large Dutch oven or tagine over medium heat. Add onions; cook, stirring occasionally until soft and translucent, about 5 minutes. Stir in garlic, ginger, and cinnamon; cook, stirring frequently, until fragrant, about 1 minute. Add seasoned lamb; cook, stirring frequently until light brown, being careful not to caramelize, about 2 minutes. Add chicken stock and bring to a gentle boil over medium heat. Reduce heat to low and simmer, covered, until the lamb is just tender, about 1 hour and 15 minutes.
  3. 3 Stir in apricots, orange peels, and honey; continue to simmer over low heat, uncovered, until the liquid has thickened slightly and lamb is fork-tender, about 30 minutes. Remove from the heat, discard cinnamon sticks and orange peels.
  4. 4 Divide evenly among 4 bowls. Garnish each bowl with a tablespoon each of cilantro and pine nuts.

By Jasmine

Dziriat (Algerian Almond Tarts)
Dessert African

Dziriat (Algerian Almond Tarts)

5.0

Prep
120 min
Cook
25 min
Total
1585 min

Instructions

  1. 1 Prepare the almonds the day before. Bring 6 cups of water to a boil. Remove from heat, and add the almonds. Let the almonds soak in water for about 5 minutes, then drain and peel. Spread the almonds on baking sheets, and bake at 200 degrees F(95 degrees C) until completely dry and toasted. This takes several hours, and needs to be prepared ahead. Be careful not to burn the nuts, as this will give a bitter taste to the filling.
  2. 2 Combine 1 cup sugar and 1 cup water in a saucepan, and bring to a boil. Add 1 teaspoon lemon juice, reduce heat to low, and let it simmer until syrupy, about 30 to 40 minutes. Stir in orange blossom water, and remove from heat. Set sugar syrup aside.
  3. 3 Combine flour and salt in a large mixing bowl. Make a hole in the center, and pour oil, egg, 1/2 teaspoon lemon juice, and 1 tablespoon orange blossom water into the center. Mix with fingers until the dough resembles coarse crumbs. Gradually sprinkle with warm water while mixing until the dough becomes soft and pliable. Divide into 4 equal portions. Cover dough with a wet cloth, and set aside.
  4. 4 In a food processor, finely grind the almonds. Measure 3 cups of the finely ground almonds into a mixing bowl, and stir together with 1 cup sugar, baking powder, vanilla powder, lemon zest, and 2 tablespoons orange flower water. Mix in three eggs one at a time, stirring constantly; mix until you get a sticky, paste-like mixture.
  5. 5 Sprinkle cornstarch on the rolling surface to prevent sticking. Roll each portion of dough very thinly, 1 to 2 millimeters (1/16 inch). Cut the rolled dough into circles of about 10 centimeters (4 inches) in diameter each. Lightly wipe the surface of each circle with cornstarch, and fit into a tart mold, cornstarch side down to prevent sticking. Gently press the dough onto the sides and bottom of the mold, and trim extra dough from around the rim. Fill three quarters of each mold with the almond filling.
  6. 6 Bake on the top shelf at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until the surface of the tart is golden and the dough is firm. Remove the tarts from the molds as soon as they come out of the oven. Dip each tart in the sugar syrup while still hot. Stick a pine nut into the middle of each tart for decoration. Place on a wire rack to drain.

By RECIPEDOCTOR

Parmesan-Encrusted Pine Nuts
Appetizer

Parmesan-Encrusted Pine Nuts

3.0

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper; spread pine nuts in an even layer on top.
  2. 2 Bake in the preheated oven until most of the pine nuts are light golden brown and fragrant, about 20 minutes. Remove from the oven; keep the oven on.
  3. 3 Cook and stir sugar and water in a saucepan over medium heat until mixture turns light brown and syrupy, 5 to 10 minutes. Remove from the heat.
  4. 4 Add pine nuts to the saucepan; gently mix until coated with syrup. Stir in Parmesan cheese until nuts are coated.
  5. 5 Replace parchment paper on the baking sheet with a fresh piece. Spread coated pine nuts on top, breaking apart any bunches.
  6. 6 Return to the oven and bake until cheese is melted, about 10 minutes.

By JAILORMOON

Homemade Best-O Pesto Ever

Homemade Best-O Pesto Ever

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Pulse pine nuts, almonds, and garlic in a food processor for about 20 seconds. Add basil, 1 cup olive oil, salt, and pepper. Blend for about 1 minute. Add additional olive oil until desired consistency is reached.

By GlutenFreeBudgetGuru

Sweet and Savory Prosciutto Roll-Ups
Appetizer

Sweet and Savory Prosciutto Roll-Ups

3.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Lay prosciutto slices on a large cutting board.
  2. 2 Place goat cheese into a small bowl and mix until creamy and spreadable. Lightly spread goat cheese on each slice of prosciutto. Top with a thin layer of fig preserves and sprinkle with crushed pine nuts.
  3. 3 Starting from one end, roll each prosciutto slice up into a tube. Place on a small platter and serve.

By France Cevallos

Savory Peach Parfait
Breakfast

Savory Peach Parfait

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Spoon 1/3 cup yogurt into a 6- to 8-ounce parfait glass or jar. Top yogurt with 1/2 of the peaches, 1/2 of the pine nuts, and 1/2 of the balsamic glaze. Repeat layers with the remaining yogurt, peaches, pine nuts, and balsamic glaze. Top parfait with basil.

By thehungryscientist

Elegant Baked Brie
Appetizer

Elegant Baked Brie

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Cut Brie cheese horizontally in half, creating two equal rounds similar to a layered cake. Spread pesto sauce on the cut surface of 1 half; sprinkle pine nuts and brown sugar over pesto layer. Place the other Brie half on top of pesto mixture.
  3. 3 Separate crescent rolls and cover entire Brie round with crescent roll dough, sealing all the gaps. Place covered Brie on a baking sheet.
  4. 4 Bake in the preheated oven until Brie cheese is softened and crescent rolls are lightly browned, about 20 minutes.

By MRSGERT

Butternut Squash with Grapes
Dinner

Butternut Squash with Grapes

4.5

Prep
15 min
Cook
55 min
Total
70 min

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

Dulcia Domestica
Appetizer Italian

Dulcia Domestica

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Stuff dates with chopped nuts: the nuts are inserted into the space left by the pit.
  2. 2 Place dates in a small pan. Sprinkle with pepper if desired. Add wine, then drizzle honey over dates. Cook over medium heat until the skins begin to peel off the fruit. Transfer dates to a serving dish, and allow to cool slightly before serving.

By Talia

Pignoli (Pine Nut) Cookies
Dessert Italian

Pignoli (Pine Nut) Cookies

4.3

Prep
Cook
Total

Instructions

  1. 1 Use a pastry chopper (or food processor) to break up the almond paste into a granulated form. Put in mixing bowl and gradually add the sugar.
  2. 2 In another small bowl, beat the egg whites until stiff. Fold the egg whites into the sugar/almond paste mixture gently.
  3. 3 On a greased and floured cookie sheet, drop a spoonful of the mixture. Press pine nuts into the top of the cookie (you want to cover the top with nuts).
  4. 4 Bake at 325 degrees F (170 degrees C) for 10-12 minutes. Cool on wire rack.

By Maryellen