pine nuts

Basic Pesto Sauce

pine nuts,

olive oil

garlic

Parmesan cheese (3 ounces 85 grams)

salt,

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

basil

parmesanor vegetarian alternative

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.

Pesto is a mouthful of bright summer — basil made more so.  You can buy it in a jar or in the refrigerator section of your grocery story, but there is nothing better than making it yourself. Fresh basil can be found in abundance at farmers’ markets in the summer. Just clean, take the stems off and throw the leaves in a food processor with nuts and garlic. Dribble in the oil and you’ve got a versatile sauce for pasta, chicken or fish.

Basic Pesto

basil leaves (no stems)

parmesan cheese

Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.

With the machine running slowly dribble in the oil and process until the mixture is smooth.

Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.

Classic Pesto

garlic cloves,

basil leaves

parsley leaves

Parmesan cheese, grated (about 3/4 cup)

Salt and pepper

In a 10-inch skillet set over medium heat,...

In a 10-inch skillet set over medium heat, toast the pine nuts until lightly golden and fragrant (watch closely so they don't burn!). Transfer them to a plate and add the peeled garlic cloves to the skillet. Toast the garlic, turning once or twice, until the garlic is spotty brown, about 2-3 minutes.

In a food processor bowl, combine the pine...

In a food processor bowl, combine the pine nuts, garlic, basil, parsley, olive oil, cheese and salt and pepper (start with about 1/8 teaspoon each). Process until the pesto is smooth, about a minute or so. Scrape down the sides of the bowl and process for another 10-15 seconds.

Add additional salt and pepper to taste, if...

Add additional salt and pepper to taste, if needed.

Store the pesto in the refrigerator in a...

Store the pesto in the refrigerator in a covered container or in the freezer in a freezer-safe container. For smaller portions of pesto, I like to portion it into an inexpensive, plastic ice cube tray. One batch fits perfectly into a standard ice cube tray. Place the ice cube tray in a large bag (a bread bag works great), tie closed and freeze until ready to use. The pesto will pop out like ice cubes when the tray is twisted. If you want to avoid the browning that may occur on the pesto when it is refrigerated or frozen, drizzle a light layer of olive oil over the pesto before storing (I usually don't bother with this since the discoloration doesn't bother me and doesn't affect taste).

The frozen cubes of pesto can be added...

The frozen cubes of pesto can be added directly to a hot pot of cooked, drained noodles. Stir until the pesto is thawed and well-combined with the noodles.

Tuscan Kale Pesto

Tuscan

garlic cloves, peeled and roughly chopped

pine nuts (if pine nuts are not available, substitute with walnuts)

extra-virgin olive oil

Parmesan cheese

¼ cup freshly grated imported Romano cheese

salt

black pepper

In a food processor, add kale, garlic and pine nuts and process until uniformly chopped.

With motor running add olive oil in a drizzle. Open the lid and scrape down the sides then turn motor back on to mix.

Pour into a bowl and hand mix in both cheeses and salt and pepper to taste.

Store in an airtight container in the refrigerator for up to two weeks.

For home cooks, the most useful recipe is the one that lets you feed many tastes with a single dish. This one starts out small -- pasta with butter and cheese -- but can be expanded with pine nuts, lemon zest, brown butter, bacon and herbs into something satisfying.

This kind of "modular" meal, which everyone at the table can add to or subtract from, is a great family dinner solution. You prepare one tasty base element, like warm tortillas or pasta or salad greens. After that, it’s about piling on -- or politely passing on -- all the garnishes at the table.

Pasta With Bacon, Cheese, Lemon And Pine Nuts

scallions

Hot red pepper flakes,

lemon

pasta

unsalted butter (1/2 to 1 stick)

Pasta With Bacon, Cheese, Lemon and Pine Nuts

Put a large pot of salted water on to boil. Put the cheese, herbs and red pepper flakes on the table. Zest the lemon and put the zest on the table in a small serving bowl. Cut the lemon in half.

Put bacon in a medium-size heavy pot and turn the heat on low. Cook, turning occasionally, until fat has rendered and bacon is chewy-crisp, about 10 minutes. Lift out bacon pieces and drain on a plate lined with paper towels. Keep warm on top of the stove.

When the water boils, add pasta, stir well and cover. When the water comes back to the boil, uncover and stir again.

Put 4 tablespoons butter in a small saucepan and melt it over medium-low heat. When it foams, throw in the pine nuts and cook, shaking the pan, until they turn brown and toasty. Turn off heat and squeeze the lemon into the pan, cupping your hand underneath to catch any pits. Stir and set aside. Transfer bacon to a serving bowl and place on the table.

As soon as the pasta is tender (it will cook a bit more later on), drain it, reserving a cup of the cooking water. Immediately return the pasta to the pan over low heat. Toss in a chunk of butter. Add a splash of cooking water and a pinch of salt, stir well, cover and let rest 1 minute. Taste and adjust the seasonings until the pasta is completely cooked and tasty (but plain).

For those who like plain pasta or pasta with just butter and cheese, set aside a good amount in serving bowls. For others, pour the pine nuts and butter into the pasta remaining in the pot, add another splash of cooking water, and toss to combine. Serve from the pot or in a serving bowl, passing the various toppings.

Here is a laid-back, unfussy salad that takes no time to prepare and is a great accompaniment to a summer pasta. It’s also good on its own for lunch.

Ricotta And Pine Nut Salad

ricotta

(lightly packed) fresh basil leaves, more for garnish

Salt and black pepper

endive,

red wine vinegar

extra virgin olive oil

Paprika

Ricotta and Pine Nut Salad

Place ricotta in a mixing bowl and break up with a fork. Tear basil leaves into pieces, and toss with ricotta. Season with salt and pepper to taste.

Place a small dry skillet over medium heat, and add pine nuts. Stir constantly until nuts are darkly golden. Transfer to a small bowl and set aside.

Arrange salad leaves on a large platter and sprinkle with Belgian endive. In a small bowl, combine vinegar and olive oil. Add salt and pepper to taste. Sprinkle mixture over salad greens, and toss. Spread pine nuts evenly over greens.

Drop small mounds of ricotta mixture onto greens. Dust ricotta with paprika, and garnish platter with basil leaves. Serve.

Basil pesto can be used as an accompaniment to many roast dishes but it also tastes delicious stirred through a big bowl of pasta.

Basil pesto

(1/4 cup) pine nuts

(3/4 cup) shredded parmesan

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5583874044001&=domain=taste

5348771529001-5583874044001

The salsa that I spoon over the salmon here is an explosion of contrasting flavors – sweet, salty and sharp – common in Sicilian cooking. I like serving this with sautéed greens and some bread.

Pan-Seared Salmon With Celery, Olives and Capers

currants

saffron

salmon

celery

pine nuts, roughly chopped

green olives, pitted and cut into 1/2-inch/1-centimeter dice

lemon zest

lemon juice

Cover the currants with boiling water and set aside to soak for 20 minutes. In a separate small bowl, mix 1 tablespoon of boiling water with the saffron and also leave for 20 minutes or longer.

Gently rub the salmon fillets with 2 teaspoons of the oil, 1/3 teaspoon of salt and a good grind of pepper. Set aside while you make the relish.

Add 1/3 cup/75 milliliters of olive oil to a large sauté pan over high heat. Add the celery and pine nuts and fry for 4 to 5 minutes, stirring frequently, until the nuts begin to brown (watch carefully as they can burn quickly). Turn off heat and stir in the capers and their brine, the olives, saffron and its water and a pinch of salt. Drain the currants and add them as well, along with the parsley, lemon zest and juice. Mix well and set aside.

In a large skillet, heat 1 tablespoon oil over medium-high heat until it shimmers. Add salmon fillets skin-side down and let cook for 3 minutes, until the skin is crisp. Reduce the heat to medium, flip the fillets over and cook 2 to 4 minutes more (depending on how much you like the salmon to be cooked).

Divide the salmon on 4 plates and serve with the warm relish spooned on top. Scatter reserved celery leaves (if using) and serve immediately.

Who needs pasta when you can have spiralized courgette? Try our easy 'courgetti' recipe, made with baby plum tomatoes, garlic, pesto, pine nuts and a lot of courgette noodles

Courgetti with pesto and balsamic tomatoes

baby plum tomatoes 8, 4

garlic 1/2 clove, crushed

balsamic vinegar 1 tbsp

large, spiralised

fresh vegetarian pesto 2 tbsp

pine nuts 1 tbsp, toasted

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.

In a medium sized skillet, toast pine nuts over medium heat, tossing occasionally, until they are browned and fragrant, about 3-4 minutes (be careful not to

Middle Eastern Roasted Chicken with Rice, Currant, and Pine Nut Stuffing

chicken

allspice

coriander

cinnamon

garlic, chopped

pepper

rice

mint

whole chicken, giblets removed (about 5 pounds)

carrots, peeld and cut into 1" lenghts

onions,

turnips,

chicken broth

Salsa verde made with scallions, mint, parsley, capers and garlic becomes both the marinade for the steak and the dressing for the greens in this summery dinner salad. For extra smoky flavor, try grilling the romaine hearts (drizzle with olive oil and grill, cut side down, until lightly charred). Or, if you love bitter greens, substitute roughly chopped escarole leaves for the romaine.

Skirt Steak With Salsa Verde Salad

skirt steak

red-wine vinegar

scallions (about 2)

capers,

garlic (about 2 large cloves)

kosher salt,

black pepper,

flat-leaf parsley

romaine hearts

feta cheese (about 3 ounces)

If necessary, cut the steak crosswise into large pieces that will fit into a shallow, nonreactive dish. Transfer the steaks to the dish. In a glass measuring cup or bowl, whisk together the olive oil, vinegar, scallions, capers, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour about 1/3 of the dressing (about 1/3 cup) over the steak and turn to coat both sides.

Add the parsley and 1 tablespoon mint to the reserved dressing, stir, and set aside until ready to use. Cover and refrigerate the steak for at least 30 minutes or up to 24 hours. (If marinating the steak overnight, cover and refrigerate the reserved dressing.)

In a small sauté pan set over medium heat, toast the pine nuts, tossing often, until golden brown, about 3 minutes. Set aside.

Set the grill to medium-high heat, or heat a grill pan on the stovetop over medium-high. Pat the steaks dry with a paper towel and grill for 3 to 5 minutes on each side for medium-rare. Transfer to a plate, sprinkle with salt, and allow to rest for 10 minutes.

While the steak rests, cut the romaine hearts lengthwise into quarters. Arrange the romaine hearts in one layer on a large platter, leaving room on one side for the steak. Sprinkle the feta, pine nuts and the remaining 1 tablespoon mint over the romaine. Slice the steak crosswise into 3-inch pieces, then slice against the grain to cut the steak into wide strips. Arrange the sliced steak on the platter, then drizzle the reserved dressing over the romaine and steak. Serve immediately.

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.

This is a super-simple, summery pasta, a classic combination of flavors and ingredients. If you are looking to bulk it up with some meat, a natural addition would be some browned, hot or sweet Italian sauce. 
Notes: 

I love a short pasta for this recipe (as opposed to spaghetti or linguini), and I particularly like the Barilla orecchiette. Conveniently, the boxes are 12 ounces, which is what you need for this recipe. 
I have only ever made this with cherry tomatoes, but I imagine any ripe, juicy tomatoes you have on hand, will work just fine. 
I like the pearl-sized mozzarella balls, packed in brine. The slightly larger sized balls, ciliegine, work fine, too, as would simply dicing up a large ball of mozzarella.
If making for children, consider omitting the crushed red pepper flakes or using just a pinch. 


Pasta with Simple Cherry Tomato Sauce

1 small shallot, thinly sliced

4 garlic cloves, thinly sliced

kosher salt

pasta,

crusted red pepper

1 pound small, sweet tomatoes, halved, see notes above

mozzarella balls, see notes above

basil,

Bring a large pot of water to a boil. Place the pine nuts in a small skillet and place over the lowest heat possible. 

Meanwhile place the olive oil, shallots, and garlic in a large skillet. Season with a pinch of salt. Turn the heat to high. As soon as you see the oil beginning to shimmer, give the shallots and garlic a stir, cover the lid, and turn the heat to low. Cook for roughly 10 minutes, or until the shallots and garlic are very soft. 

When the pasta water boils, add 1 tablespoon kosher salt. Boil the pasta till al dente, (11 to 12 minutes for the Barilla orecchiette, but check your package for the accurate time). 

Meanwhile, uncover the lid of the pan with the shallots and garlic. Add the crushed red pepper flakes and stir briefly. Raise the heat to medium, and add the tomatoes. Season with a pinch of salt. Cook for 3 to 5 minutes, stirring occasionally, until the tomatoes begin to break down. Add 1 cup of water and bring to a gentle simmer. Taste for seasoning. Add salt and pepper to taste. 

Before draining the pasta reserve a cup or so of the pasta cooking liquid. (You may not need the pasta cooking liquid, but reserve some just in case.) Drain the pasta. Do not rinse or shake. Immediately transfer drained pasta to the tomato sauce and stir to combine. Turn heat to low.

Check on the pine nuts. Increase the heat to medium and stir constantly until the pine nuts are toasted — do not walk away from the skillet for a second. Add them to the pasta once toasted.

Add the parmesan cheese to the pasta as well as fresh cracked pepper to taste. Taste. Season with salt to taste if necessary. Add some of the reserved pasta cooking liquid if the sauce has thickened too much — I have yet to need the reserved liquid, but I always reserve some should I need it. Add more parmesan to taste if you wish. 

When the sauce is tasting seasoned to your liking, add the mozzarella and basil, stir to combine, then serve immediately. Shave more parmesan over top if you wish. Crack pepper over top if you wish as well. 

Soooooo good! I added about three times more garlic 🧄🧄🧄 and some "concentrato di pomodoro" (freshly imported from Italy) - this gave a little more tomato flavour and umami 😊 As always with your recipes, I need to cook it again, as it was very tasty!

This recipe is seriously delicious. I went to bed still savoring how good it was and woke up thinking about it. Mmmmmmm!!!!!!

Made this last night and it was so great! Added some roasted cauliflower and used a little less pasta. Reminded me of the original one pot pasta recipe but even more delicious! 
Thanks!

This looks absolutely delicious! Thank you for you recipes! Can’t wait to try it! 

This pasta dish was fantastic. Followed it almost to the tee; I had sliced fresh mozzarella, so I just cubed that up. My husband and I both loved it and can’t wait to have again.

Perfect! Exactly what I was looking for, a fresh, light, tomato sauce pasta. The flavours are amazing and it’s so simply and easy to make. Will be making this lots :)

Looks and tastes superb so easy to make 

If anyone needs a staple, quick-and-easy but hearty tomato based pasta, this is the one. I've made this three times now and it's on rotation as a go-to recipe when I'm tired, short on time but craving a good pasta... and when I say good, I mean that the sauce is flavourful and fragrant, not watery as other recipes I've tried have been.

 It's hard to believe how such simple ingredients can make such a soul-comforting meal. 

Thank you for sharing this recipe! 

Hi Ali I made this for dinner tonight wow it was so delicious!!!  Thank you! You’re the best!!!

Ali, thanks for the recipe, it looks tasty! Any recommended wine pairings?

https://www.youtube.com/watch?v=BHMKIxP6n6A

Here is a super simple but super flavorful late-summer pasta dish. The sauce is made by sweating shallots and garlic first. Then you add a pound of cherry tomatoes and a cup of water. To finish, simply add pasta, toasted pine nuts, parmesan, basil, and mozzarella. This is a classic combination of flavors and ingredients, and it is so, so delicious. I could eat the entire bowl. 

Recipe coming soon!

Eggplant is a staple in the Arab world, the source of the dish called moussaq’a, a classic (and vegan to boot, if you leave off the yogurt). The key to cooking eggplant is to do it with high heat that concentrates the flavor and the flesh.

Roasted Eggplant With Spiced Chickpeas

eggplants,

peanut oil

onion, minced

tomatoes

pomegranate molasses

Sugar

chickpeas, drained and rinsed (about 1 cup)

pine nuts, toasted

mint leaves,

yogurt

Heat oven to 450 degrees and lightly oil two baking sheets (or use nonstick). Combine the 1/4 cup olive oil and the peanut oil. Brush eggplant slices on both sides with the mixture, then place on pans. Roast, flipping once, until golden brown on both sides, about 15 minutes total. Set aside.

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