Salsa De Pinon Pine Nut Sauce Recipes
SALSA DE MOLCAJETE
Steps:
- On a comal, roast the serranos and tomatoes for 5 to 10 minutes or until they are charred. Discard the very black skin. In a molcajete, with a tejolote, grind the serranos and garlic and add salt and pepper. When they are roughly ground, add the tomatoes and continue grinding.
- Serve in the molcajete or a small bowl.
SALSA DE PINON (PINE NUT SAUCE)
Steps:
- In a blender, combine the pine nuts, egg yolks, caper juice, capers, and half and half. Blend until smooth. Season with salt and pepper.
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SALSA VERDE WITH PINE NUTS RECIPE | BON APPéTIT
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- Heat butter in a small skillet over medium-high heat until foaming and beginning to brown. Add pine nuts and cook, stirring constantly, until golden brown, about 4 minutes. Using a slotted spoon, transfer pine nuts to a paper towel–lined plate; discard butter and let pine nuts cool.
- Combine anchovies, shallot, parsley, chives, lime zest, lime juice, and oil in a medium bowl; season with salt, pepper, and more lime juice, if desired.
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- Place the garlic in a food processor, and pulse 2 to 3 times. Add basil and the next 5 ingredients (basil through pepper); process until smooth. Stir in pine nuts.
- Cook pasta according to package directions, omitting salt and fat; drain. Combine pasta and sauce in a large bowl; toss well. Garnish with fresh basil, if desired.
SPAGHETTI WITH PINE NUTS AND TOMATO SAUCE | SO DELICIOUS
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5/5 (2)Total Time 25 minsCategory Main Course, Pasta & Rice, Salty, VegetarianCalories 384 per serving
- Preparing the spaghetti: Cooking the whole thing: Heat the vegetable oil in a saucepan over low heat, add the onion, and cook it until tender. Peel and chop the tomato and add it to the saucepan. Stir a little then add the garlic. Cook and stir for 1-2 minutes.
- Add the tomato sauce and dried basil. Cook and stir for 1-2 minutes, then add the white wine. In the meantime, grind the peppercorns using a mortar and pestle, and add them to the saucepan. Add the parmesan, cook and stir a little, then add the cooked spaghetti, arugula, and cherry tomatoes. Cook and stir for 2-3 minutes.
- Serve the spaghetti garnished with fried pine nuts and parmesan and drizzled with some olive oil.
OUR 45 FAVORITE PINE NUT RECIPES | EPICURIOUS
From epicurious.com
- Rustic Lemon Tart (Torta Della Nonna al Limone) With Pine Nut Lace Cookies. Add a blast of bright citrus to your weekend with this Italian-style tart, topped with rich pine nuts.
- Grilled Red Mullet with Charred Onions and Pine Nuts. The textured sweet-and-sour condiment (agrodolce) in this satisfying fish dish would also be excellent spooned over vegetables or chicken or tossed with cooked grains.
- "Antipasto" Pasta with Sausage, Artichoke Hearts, and Sun-Dried Tomatoes. This quick and easy pasta is made entirely from ingredients kept in the pantry, so you can make it whenever a carb craving strikes.
- Pomegranate-Glazed Chicken with Buttery Pine Nuts. The yogurt, honey, and pomegranate molasses in this recipe will give the chicken lots of color. Go with it.
- Pignoli Cookies. These classic Italian pine nut cookies are made with egg whites and almond paste. They have no butter or flour, which means they're great for people concerned with those allergies.
- Broiled Red Snapper with Za'atar Salsa Verde. You're bound to get plenty of accolades for this zesty sauce, a Middle Eastern–spiced riff on herby salsa verde.
- Pasta with 10-Minute Pesto. Blanching fresh basil leaves before blending is the key to this vibrant, ultra-herby pesto. Perfect for pasta, it also dresses up pizza, scrambled eggs, and more.
- Chickpea Crêpe "Tacos" with Eggplant and Lamb. Thin, naturally grain-free chickpea flour pancakes take the place of tortillas in these warmly spiced lamb and eggplant “tacos.”
- Pine Nut and White Bean Dip. Toast pine nuts just to the point of being burnt to achieve maximum flavor in this creamy, hummus-like dip. Get This Recipe.
- Honeynut Squash With Radicchio and Miso. What’s a honeynut squash, you ask? It looks like a miniature butternut squash and has sweet, firm flesh that stands up to any cooking method.
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