pine nut

Spiced Lamb and Dill Yogurt Pasta recipe | Epicurious.com

kefir (cultured milk) or plain whole-milk yogurt

(lightly packed) dill fronds with tender stems (about 1 large bunch), divided

garlic cloves, divided

unsalted butter

pine nuts almonds

currants

kosher salt,

Tbsp. cumin

1½ tsp. black pepper

lb. ground lamb

lb. orecchiette or other short pasta

lemon

Classic, simple basil pesto recipe with fresh basil leaves, pine nuts, garlic, Romano or Parmesan cheese, extra virgin olive oil, and salt and pepper.

Fresh Basil Pesto

basil leaves, packed (can sub half the basil leaves with baby spinach)

extra virgin olive oil

pine nuts (can sub chopped walnuts)

garlic cloves, minced (about 3 teaspoons)

salt, more to taste

black pepper, more to taste

"Do u wash basil first? I just made this using English walnuts, delicious!\r\nFrom a North Carolinian"

"Can you use fresh rocket instead of spinach?"

Pulse basil and pine nuts in a food processor: Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times.

Add the garlic and cheese: Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.

Stream in the olive oil: While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.

Stir in salt and freshly ground black pepper, add more to taste.
Toss with pasta for a quick sauce, dollop over baked potatoes, or spread onto crackers or toasted slices of bread.

"Yes I made it, it’s awesome! I made it with cashews instead of pine nuts because I don’t have pine nuts."

"My daughter and I made it!! \r\nWe grew basil for the first time this summer 2020, and we made homemade pesto sauce and served it with scallops for dinner!! \r\nExcellent!! Thank you!"

"This recipe was a godsend! Other than subbing in pistachios vs. pine nuts, we followed this recipe to a tee and it was a hit! Thank you for sharing."

https://www.simplyrecipes.com/video_src?vid=5797297376001

Whizz up delicious homemade pesto in under 15 minutes using just five ingredients. This herby Italian-style sauce is great stirred through pasta for a quick meal

Classic pesto

pine nuts

basil

parmesanor vegetarian alternative

olive oil

garlic

Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the basil, parmesan, olive oil and garlic cloves. Whizz&nbsp;until smooth, then&nbsp;season to taste.

Lemon Tart Recipe | Epicurious.Com

Butter and flour

N/A all-purpose flour

Pine Nut Crust

eggs,

sugar

lemon juice

(3 ounces) cold unsalted butter, cut into 6 pieces

This pomegranate molasses glazed chicken has lots of color and a tart flavor that will invigorate your taste buds.

Pomegranate-Glazed Chicken with Buttery Pine Nuts

garlic cloves, finely grated

plain whole-milk yogurt (not Greek)

pomegranate molasses

honey, divided

3½–4-pound chicken, backbone removed, halved

Extra-virgin olive oil (for drizzling)

pomegranate juice, room temperature

lime, halved

The yogurt in the marinade, along with the honey and pomegranate molasses in the glaze, will give the chicken lots of color. Go with it. The very dark charred parts are extra tasty.

Bon Appétit

Combine garlic, yogurt, ⅓ cup pomegranate molasses, 2 Tbsp. honey, and 2 Tbsp. Diamond Crystal or 3½ tsp. Morton kosher salt in a large resealable plastic bag. Place chicken in bag and seal, pressing out any air; turn to coat. Chill, turning occasionally, at least 12 hours and up to 2 days.

Let chicken sit at room temperature 1 hour before cooking.

Place a rack in top position of oven; preheat to 450°. Stir remaining 2 Tbsp. pomegranate molasses and remaining 2 Tbsp. honey in a small bowl.

Drizzle enough oil to barely coat the bottom of a large heavy skillet, preferably cast iron, that can hold both chicken halves (or you can roast chicken on a foil-lined rimmed baking sheet). Remove chicken from marinade, letting excess drip back into bag, and place in skillet, skin side up. Pat chicken dry with paper towels; season lightly with salt. Brush or spoon pomegranate molasses mixture evenly over skin.

Roast chicken until skin is lacquered and deep mahogany over most of surface and juices run clear when thigh meat is pierced with a knife, 25–30 minutes. Transfer to a cutting board and let rest 15 minutes.

Meanwhile, melt butter in a small skillet over medium-low heat. Cook pine nuts, tossing often, until golden and mixture smells nutty (don’t let the butter burn), about 3 minutes. Scrape buttery pine nuts into a small bowl and season with salt.

Pour pomegranate juice into a large bowl or shallow platter and squeeze in lime. Season with a large pinch of salt and stir to dissolve. Add chicken to bowl (or divide between 2 shallow bowls) and spoon buttery pine nuts over to serve.

Try these lamb steaks with a Moroccan flavour

Lamb steaks with Moroccan spiced rice

basmati rice

½ stock cube stock powder

lamb chops,

onion

tsp each ground cumin and coriander

apricots

parsley

Put the rice in a pan with water to generously cover, and add the stock cube or powder. Bring to the boil, then simmer for 10-12 mins, until the rice is tender. Drain well.

Heat the grill and season the steaks or chops. Grill for 3-4 mins on each side until cooked to your liking.

Meanwhile, heat the oil in a pan, add the onion and fry gently for 5 mins until lightly coloured. Add the garlic and pine nuts, then fry until the nuts are lightly toasted. Stir in the spices, then add the apricots and rice and mix well, heating everything through. Stir through the parsley or coriander and serve with the steaks or chops, adding the lemon wedges for squeezing over.

A new delicious version of the Italian favourite, pesto pasta, with broccoli

Broccoli pesto pasta

penne, farfalle or conchiglie pasta

broccoli,

garlic clove,

½ tsp dried chilli flakes

Tip the pasta into a large pan of boiling salted water and cook according to pack instructions. Meanwhile, bring a smaller pan of salted water to the boil, add the broccoli and boil for 4 minutes.

Drain the broccoli and return it to the pan. Lightly mash the broccoli with a potato masher or fork. Finely grate the garlic and zest the lemon, then mix into the broccoli with the chilli flakes and pine nuts. Cut the lemon in half and keep for later.

Drain the pasta and return it to the pan. Stir in the broccoli pesto and squeeze over the juice of 1⁄2 lemon. Pour in the olive oil and generously season with salt and pepper. Spoon in the grated Parmesan, toss the pasta well and serve.

Shish barak are little, ravioli-like dumplings filled with seasoned lamb, onions, and pine nuts that are boiled, baked, or fried and served in a warm yogurt sauce with melted butter, mint, sumac, and more toasted pine nuts. They are made in Lebanon, Iraq, Syria, Jordan, and Palestine, and are very similar to manti, the lamb-filled dumplings eaten in Turkey.While shish barak are often home-cooked, I first encountered them in a restaurant in Beirut, when I was traveling with my mother, revisiting the city of my childhood and her young adulthood. We had lived there in the 70s, when Beirut was the Paris of the Middle East and you skied in the morning at The Cedars, then ate fresh grilled fish outdoors by the ocean in Byblos in the afternoon.We had moved to Beirut too late for master spy Kim Philby, who had fled to Moscow in the pitch of night a few years earlier, but, growing up, there was plenty of mystery and intrigue still at the Saint-George Hotel, where everyone went to drink, to spy, to swim, to play.We left when the civil war began in 1973 and did not go back for twenty years, when it seemed safe to revisit. My mother and I went to eat more than anything: Lebanese food was a shared memory. It was great when we lived there and it was still amazing when we went back—in spite, or perhaps because of, the civil war, which caused the food to remain, out of necessity, firmly local and farm-to-table.Neither one of us had ever heard of shishbarak, but the minute someone described them to us, we were determined to find them and eat them. We found them in a restaurant and I remember thinking they were somewhat odd: I didn’t hate them but it wasn’t love at first sight at all.Over the years, however, this very Levantine combination of gamey lamb and tangy yogurt has grown on me, to the point that I recognize it as a base flavor combination. I’ve eaten cooked lamb tossed with tagliatelle, pine nuts, yogurt, and mint; I&#39;ve had aforementioned manti in Istanbul and in New York&#39;s classic restaurant Prune on the Lower East Side; and I even found shish barak themselves at the amazing Palestinian restaurant Tanoreen in Bay Ridge.Eventually, I started making shish barak myself: After all, it’s not very different from making ravioli, although the dough is not the same.I do make a couple of tweaks that tip my shish barak away from tradition. I fill the dumplings with the lamb sausage mixture that we use at my restaurant Porsena in our anelloni. It&#39;s based on merguez, a spicy North African lamb sausage, but the flavor, though slightly different from the classic, still works. In traditional recipes, the filling is already cooked, but here, I leave it raw. And to simplify the sauce mixture, I don’t cook the yogurt, which requires all kinds of thickeners and binders to keep it from curdling. I simply whisk in a little of the hot pasta cooking water to thin the yogurt to a sauce-like consistency and warm it slightly. With the heat of the cooked ravioli and the warm melted butter, it stays perfectly warm.

Shish Barak (Lebanese Lamb Dumplings in Yogurt Sauce)

lamb

garlic, finely minced

cumin

harissa

cilantro

all-purpose flour

salt

water

butter

mint

pepper,

yogurt

Make the filling by mixing and kneading the ground lamb meat with the rest of the filling ingredients. Mix well to amalgamate and leave refrigerated for at least a couple hours and up to overnight. 

For the filling:

To make the dough, place the flour in a bowl and make a well in the middle. Add the salt, olive oil, and water into the well. Using a fork, beat the flour into the dough, switching to kneading with your hands once the dough thickens. Knead the dough on a smooth surface until the dough is very smooth and elastic. Wrap in plastic wrap and let rest about 20 minutes.

To make the dumplings, roll 1/4 of the dough out on a flat surface. Roll out to about 1/16-inch thin, then cut into circles using a ravioli stamp or biscuit cutter. Place a small ball of lamb filling in the center of the dough and fold into a crescent moon shape pinching hard all around the edge to seal. Pinch together the two tips and place on a lightly-floured sheet tray or flat plate. 

To cook: Bring a pot of salted water to a boil. In a nearby skillet, melt the butter with the dried mint and Aleppo pepper, if using. When the water boils, fill a large serving bowl with a ladleful of the cooking water to warm the bowl. Swish the water around and dump all but about 1/4 cup. Whisk the yogurt in the water, thinning it out and warming it. Boil the dumplings in the water; once they float to the top, let them bob for 3 to 4 minutes (check one for doneness), then place them in the warm bowl with the yogurt. Swirl to coat and then drizzle the butter all over and sprinkle the pine nuts on top. Serve and eat immediately

For the dough and the dressing:

Solo salads for a casual help-yourself party

Amalfi salads

SunBlush tomato

black olive (niçoise are great)

tbsp sundried tomato paste

tbsp balsamic vinegar

The day before, make the dressing. Mix the tomato paste and vinegar in a small bowl. Slowly whisk in the olive oil to form a smooth emulsion and season to taste. Store it in a screw-top jar if you want to get ahead and rewhisk before using on the night.

The pine nuts can be dealt with the day before to save time. Heat a small frying pan, tip in the nuts and cook for 2-3 minutes, turning them frequently until they smell nutty and are nicely browned.

To serve, put the leaves in a large bowl with the tomatoes and olives. Pour in the dressing and mix well, then divide between eight glasses and sprinkle with the toasted pine nuts.

Crispy roasted sweet potato wedges get tossed in a sweet and nutty tahini dressing in this quick vegetarian weeknight dinner.

Sweet Potatoes With Maple Tahini

Okinawan

Tbsp. avocado

Kosher salt, freshly ground pepper

tahini

Tbsp. Champagne vinegar vinegar

lemon zest

dill

Flaky sea salt

Chef Sophia Roe, the host of Counter Space on Vice, has some sweet potato intel: Keep your baking sheet in the oven as it preheats so the sweet potatoes start to sizzle and crisp as soon as they hit the pan, cutting down on cooking time. The next time you scan the bins of sweet potatoes at your grocery store or farmers market, look for the variety known as Okinawan (or sometimes Hawaiian) sweet potatoes. They have beige skins and intensely bluish-purple flesh that’s dry and starchy and ideal for roasting or frying. If you can’t find Okinawans, look for other tan or purple-skinned varieties such as Japanese sweet potatoes.

Place racks in upper and lower thirds of oven and set a rimmed baking sheet on each; preheat oven to 375°. Toss sweet potatoes in a large bowl with 2 Tbsp. oil; season with kosher salt and pepper. Carefully spread out half of sweet potatoes in a single layer on each baking sheet. Roast, turning halfway through, until golden brown, 30–35 minutes.

Meanwhile, whisk tahini, vinegar, maple syrup, lemon zest, lemon juice, remaining 2 Tbsp. oil, and 2 Tbsp. water in a small bowl; season maple tahini with kosher salt and pepper.

Toast pine nuts in a dry medium skillet over medium-high heat, tossing often, until golden brown, about 2 minutes. Transfer to a small bowl and let cool.

Spoon some maple tahini into shallow bowls or onto plates and arrange potatoes on top. Scatter dill and pine nuts over and sprinkle with sea salt.

There’s only a kiss of honey in the vinaigrette, but it’s an essential player. With all these briny flavors, you need a touch of sweetness for balance.

Grilled Swordfish with Tomatoes and Oregano

swordfish

red wine vinegar

Tbsp. drained capers, finely chopped

Tbsp. finely chopped oregano,

honey

large ripe heirloom tomatoes, halved, thickly sliced

We're flipping the script and marinating after grilling. Inspired by the technique called escabèche, where cooked fish and meat are preserved in an acidic mixture, we're cooking first, marinating second—in this case, it's swordfish steaks in a punchy red wine vinegar dressing with capers and oregano. There’s only a kiss of honey in there, but it’s an essential player. With all the briny flavors from fish and the capers, you need a touch of sweetness for balance.

Prepare a grill for medium-high heat; lightly oil grate. Toast pine nuts in a dry small skillet over medium heat, shaking often, until golden, about 4 minutes. Let cool and set aside for serving.

Pat swordfish dry and season all over with salt and pepper. Place on a rimmed baking sheet and let sit at room temperature 15 minutes.

Meanwhile, whisk vinegar, capers, chopped oregano, honey, and ½ cup oil in a small bowl to combine; set marinade aside. Arrange tomatoes on a rimmed platter, overlapping slightly; set aside.

Rub swordfish all over with remaining 2 Tbsp. oil and grill, undisturbed, until grill marks appear, about 4 minutes. Carefully turn over and cook on second side until fish is opaque all the way through, about 4 minutes. Transfer to reserved platter with tomatoes and top with oregano sprigs. Season with more salt and pepper. Pour reserved marinade over and let sit at least 15 minutes and up to 1 hour. To serve, scatter reserved pine nuts over.

Warming the honey with rose water infuses it with flavor.

Yogurt with Fresh Figs, Honey, and Pine Nuts

rose water or orange-flower water

plain Greek yogurt

figs,

Toast pine nuts in a dry small skillet over medium-low heat, tossing often, until golden brown, about 4 minutes. Immediately transfer to a plate.

Heat honey and rose water in a small saucepan over medium heat, stirring occasionally, until very runny, about 1 minute (do not let boil); let cool.

Serve yogurt and figs drizzled with warm honey mixture and topped with pine nuts.

A speedy pasta salad with Mediterranean flavours - perfect for packed lunches

Tortellini with pesto & broccoli

Tenderstem broccoli

fresh tortellini

pesto (fresh if you can get it)

tbsp toasted pine nuts

cherry tomatoes

Bring a large pan of water to the boil. Add the broccoli, cook for 2 mins, then add the tortellini and cook for 2 mins, or according to pack instructions. Drain everything, gently rinse under cold water until cool, then tip into a bowl. Toss with the pesto, pine nuts and balsamic vinegar. Add the tomatoes, pack into containers and chill. Let the salad get to room temperature during the morning to get the most flavour from the tomatoes and pesto.

Does <a href="http://www.bonappetit.com/restaurants-travel/best-new-restaurants/article/tosca-cafe">Tosca’s</a> roast chicken recipe take work? Yes, but the results—from the drippings-soaked sourdough toasts to the glossy pan sauce—are transcendent.

Roast Chicken with Crisp Toasts and Ricotta

3½–4-lb. chicken

Kosher salt

sage leaves

flaky sea salt (such

ricotta

unsalted butter, melted

1”-thick slices rustic sourdough loaf

dry Marsala

heavy cream

chicken broth

lemon juice, divided

salt and black pepper

spicy greens (such as arugula

olive oil,

Does Tosca’s roast chicken recipe take work? Yes, but the results—from the drippings-soaked sourdough toasts to the glossy pan sauce—are transcendent.

Season chicken inside and out with kosher salt and chill, uncovered, 12–24 hours.

Let chicken stand at room temperature 1 hour.

Meanwhile, preheat oven to 450°. Pulse sage and sea salt in a food processor until finely ground. Add pine nuts and pulse until coarsely chopped. Transfer to a medium bowl and mix in ricotta, lemon zest, and lemon juice. Stuff chicken with ricotta mixture, then tie legs together with kitchen twine.

Place chicken in a large ovenproof skillet or Dutch oven and rub all over with oil. Roast, basting every 10 minutes after the first 30 minutes, until an instant-read thermometer inserted into the thickest part of a thigh registers 165°, 45–55 minutes. Brush butter over chicken and roast 5 minutes longer. Let rest 5 minutes.

Arrange bread slices in a single layer on a rimmed baking sheet or a cutting board with a well. Place chicken on top of bread and pour pan drippings over (reserve skillet). Tent chicken with foil and let rest 15–25 minutes, allowing bread to soak up juices.

Heat reserved skillet over medium heat, then add wine, scraping up browned bits from bottom of skillet. Bring wine to a boil, reduce heat, and whisk in cream, broth, and butter until incorporated. Simmer, whisking often, until sauce coats the back of a spoon, 8–10 minutes. Remove from heat, stir in 1 Tbsp. lemon juice, and season sauce with salt and pepper.

Meanwhile, heat a medium cast-iron or nonstick skillet over medium heat. Transfer soaked bread to pan and cook until golden brown, about 3 minutes per side. Set toasts aside.

Toss greens, 1 Tbsp. oil, and remaining 1 Tbsp. lemon juice in a medium bowl; season with salt and pepper.

Remove twine from chicken. Spoon stuffing onto reserved toasts and arrange on a platter. Cut chicken into quarters and place on top of bread. Pour sauce around; drizzle chicken with more oil and serve with greens.

The flavours of Morocco in one bite - yum!

Lebanese lamb pita crisps

tsp olive oil,

lamb mince

coriander and cumin

tomato, seeds removed, finely chopped

tomato paste

tsp sweet paprika

tbs pine nuts, toasted, roughly chopped

tbs coriander leaves

(70 grams) Greek-style yoghurt

A version of this recipe helped chef Danny Bowien win the Pesto World Championship in Italy in 2008. He was kind enough to let us adapt it a bit.

Top 40 pine nut recipes from across the web

The most viewed pine nut recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spiced Lamb and Dill Yogurt Pasta r...

Fresh Basil Pesto

Classic pesto

Lemon Tart Recipe | Epicurious.Com

Pomegranate-Glazed Chicken with But...

Lamb steaks with Moroccan spiced ri...

Broccoli pesto pasta

Shish Barak (Lebanese Lamb Dumpling...

Amalfi salads

Sweet Potatoes With Maple Tahini

Grilled Swordfish with Tomatoes and...

Yogurt with Fresh Figs, Honey, and ...

Tortellini with pesto & broccoli

Roast Chicken with Crisp Toasts and...

Lebanese lamb pita crisps

Pasta with Pesto, Shrimp, and Cured...

Kimchi Fried Rice

Shaved Brussels Sprout and Shallot ...

Tofu & spinach cannelloni

Pesto sauce

Pine Nut & Mint Cauliflower Rice

Quinoa Salad with Asparagus, Sundri...

Mediterranean Dumplings with Yogurt...

Spiced Chickpeas with Crispy Pita, ...

10-minute couscous salad

Stuffed baked trout

Sun-Dried-Tomato Romesco Pasta

Broiled Eggplant Salad with Sumac C...

Easy Italian Pignoli Cookies Recipe

Stuffed Cabbage With Lemony Rice an...

Pesto Lasagne (Lasagne al Pesto)

Grilled mushrooms with goat's chees...

Creamy pesto chicken

Pine Nut and Bean Dip

Lamb chops with smoky aubergine sal...

Lemon Pesto Pasta

Garlicky pumpkin risotto

Healthy salmon pasta

Cider-poached chicken salad with pi...

The most viewed pine nut recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine