Pine nuts are a culinary treasure that can elevate even the simplest dishes into gourmet masterpieces. With their rich, nutty flavor and satisfying crunch, they’re a perfect addition to a wide range of recipes. From savory sauces to sweet treats, we’ve rounded up 20 delicious pine nut recipes that will inspire your next meal or snack.
In this article, we’ll take you on a culinary journey through the Mediterranean, exploring classic dishes like pesto and tapenade, as well as more innovative creations like caramelized onion pizza and quinoa pilaf. Whether you’re looking for a quick weeknight dinner or a show-stopping dessert, these recipes are sure to please even the most discerning palates.
So go ahead, get cracking (or should we say, get pining?) and discover the incredible flavors that pine nuts have to offer!
Classic Basil Pesto with Pine Nuts
Experience the rich flavors of Italy with this timeless classic basil pesto recipe, elevated by the nutty goodness of pine nuts.
Ingredients:
– 2 cups fresh basil leaves
– 1/3 cup pine nuts (or walnuts)
– 1/2 cup grated Parmesan cheese
– 1/2 cup extra virgin olive oil
– 2 cloves garlic, peeled and minced
– Salt, to taste
Instructions:
1. In a food processor or blender, combine basil leaves, pine nuts, and garlic. Process until the mixture is well combined and slightly smooth.
2. Add Parmesan cheese and process until well combined.
3. With the processor running, slowly pour in olive oil through the top. Process until the pesto reaches your desired consistency.
4. Season with salt to taste.
Cooking Time: None! This recipe is ready in just a few minutes of processing.
Creamy Pine Nut and Spinach Stuffed Chicken
Transform your chicken breasts with this creamy and flavorful recipe that combines the richness of pine nuts, spinach, and a hint of cream. This dish is perfect for a special occasion or a quick weeknight dinner.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup fresh spinach leaves
– 1/2 cup pitted green pine nuts
– 2 cloves garlic, minced
– 1 tablespoon butter
– 1/2 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together spinach, pine nuts, and garlic.
3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket.
4. Stuff each breast with the spinach-pine nut mixture.
5. Dot the top of each breast with butter.
6. Drizzle heavy cream over the chicken.
7. Season with salt and pepper.
8. Bake for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
Toasted Pine Nut and Honey Yogurt Parfait
Start your day with a sweet and satisfying treat that combines the crunch of toasted pine nuts, the warmth of honey, and the creaminess of yogurt.
Ingredients:
– 1 cup plain Greek yogurt
– 2 tbsp honey
– 1/4 cup chopped toasted pine nuts (see note)
– 1/2 cup mixed berries (such as blueberries, strawberries, raspberries)
Instructions:
1. In a small bowl, mix together the yogurt and honey until well combined.
2. Spoon the yogurt mixture into a parfait glass or tall clear cup.
3. Top the yogurt with the toasted pine nuts.
4. Add the mixed berries on top of the pine nuts.
5. Serve immediately and enjoy!
Note: To toast the pine nuts, preheat your oven to 350°F (180°C). Spread the pine nuts on a baking sheet and bake for 5-7 minutes or until fragrant and lightly browned.
Cooking Time: None – just assemble and serve!
Pine Nut Crusted Salmon with Lemon Butter Sauce
Elevate your seafood game with this flavorful and aromatic recipe, where the subtle crunch of pine nuts meets the bright zing of lemon butter.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup pine nuts
– 1/4 cup breadcrumbs
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 2 lemons, juiced
– 2 tbsp unsalted butter, softened
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F.
2. In a bowl, mix together pine nuts, breadcrumbs, and garlic.
3. Coat each salmon fillet with the pine nut mixture, pressing gently to adhere.
4. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the coated salmon for 2-3 minutes on each side.
5. Transfer the skillet to the preheated oven and bake for 12-15 minutes or until cooked through.
6. While the salmon cooks, melt butter in a small saucepan over low heat. Add lemon juice and whisk until smooth.
7. Serve the salmon with the lemon butter sauce spooned on top. Garnish with chopped parsley if desired.
Cooking Time: 20-25 minutes
Roasted Brussels Sprouts with Balsamic and Pine Nuts
This recipe brings out the natural sweetness of Brussels sprouts by roasting them to perfection, then adding a tangy balsamic glaze and crunchy pine nuts. A perfect side dish for any occasion.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 tablespoons balsamic vinegar
– 1/4 cup pine nuts
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss Brussels sprouts with olive oil, garlic, salt, and pepper until well coated.
3. Spread the sprouts in a single layer on a baking sheet.
4. Roast for 20-25 minutes or until tender and caramelized, stirring occasionally.
5. While the sprouts are roasting, whisk together balsamic vinegar and 1 tablespoon water.
6. After the sprouts have roasted for 15 minutes, brush them with the balsamic glaze.
7. Sprinkle pine nuts over the sprouts and return to the oven for an additional 5-10 minutes or until the nuts are toasted.
Cooking Time: 25-30 minutes
Mediterranean Pine Nut and Olive Tapenade
Elevate your appetizer game with this rich and savory tapenade, featuring the perfect blend of pine nuts and Kalamata olives.
Ingredients:
– 1/2 cup pitted green olives
– 1/4 cup pine nuts
– 1/4 cup Kalamata olives, pitted
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 350°F (180°C).
2. In a food processor or blender, combine the green olives, pine nuts, Kalamata olives, and garlic.
3. Process until coarsely chopped, with some texture remaining.
4. With the processor running, slowly pour in the olive oil through the top.
5. Continue processing until the mixture forms a thick paste.
6. Season with salt and pepper to taste.
Cooking Time:
– Prep time: 10 minutes
– Cook time: 0 minutes (no cooking required)
– Total time: 10 minutes
Pine Nut and Rosemary Focaccia Bread
Pine Nut and Rosemary Focaccia Bread Recipe
A fragrant and flavorful bread infused with the essence of pine nuts and rosemary, perfect for accompanying your favorite soups or salads.
Ingredients:
– 1 1/2 cups warm water
– 2 teaspoons active dry yeast
– 3 tablespoons olive oil
– 1 teaspoon salt
– 1 cup all-purpose flour
– 1/4 cup pine nuts, toasted
– 2 sprigs fresh rosemary, chopped
– 1 tablespoon coarse sea salt
Instructions:
1. In a large mixing bowl, combine warm water and yeast. Let it sit for 5-7 minutes until the mixture becomes frothy.
2. Add olive oil, salt, flour, pine nuts, and rosemary to the bowl. Mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 10-12 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
5. Preheat oven to 400°F (200°C). Punch down the dough and shape into a round or oblong loaf.
6. Sprinkle the top with coarse sea salt and bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Caramelized Onion and Pine Nut Pizza
Elevate your pizza game with this sweet and savory combination of caramelized onions, toasted pine nuts, and melted mozzarella.
Ingredients:
– 1 lb pizza dough
– 1 large onion, thinly sliced
– 2 tbsp olive oil
– 1/4 cup brown sugar
– 1/4 cup water
– 1/2 cup chopped fresh parsley
– 1/4 cup toasted pine nuts
– 8 oz mozzarella cheese, shredded
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out the pizza dough and place on a baking sheet.
3. In a large skillet, cook onions over medium-low heat for 20-25 minutes or until caramelized, stirring occasionally.
4. Brush the pizza crust with olive oil, then top with caramelized onions, pine nuts, and mozzarella cheese.
5. Season with salt and pepper to taste.
6. Bake for 15-18 minutes or until crust is golden brown.
Cooking Time: 35-40 minutes
Pine Nut and Dark Chocolate Truffles
These rich and decadent truffles combine the earthy flavor of pine nuts with the deep, velvety smoothness of dark chocolate. Perfect for a special treat or as a gift.
Ingredients:
– 1 cup (200g) dark chocolate chips (at least 70% cocoa)
– 1/2 cup (60g) chopped pine nuts
– 1 tablespoon honey
– 1 teaspoon vanilla extract
– Confectioners’ sugar, for dusting
Instructions:
1. In a double boiler or a heatproof bowl set over a pot of simmering water, melt the chocolate chips.
2. Stir in the chopped pine nuts and honey until well combined.
3. Remove from heat and stir in the vanilla extract.
4. Cover and refrigerate for at least 30 minutes to allow the mixture to firm up.
5. Use a melon baller or small spoon to form the mixture into small balls, about 1 inch (2.5 cm) in diameter.
6. Roll each ball between your palms to shape and dust with confectioners’ sugar.
7. Serve chilled.
Cooking Time: None, as this recipe is for a no-bake dessert!
Pine Nut and Kale Salad with Lemon Vinaigrette
A refreshing winter salad that combines the earthy sweetness of kale with the nutty flavor of pine nuts, all tied together with a bright and citrusy lemon vinaigrette.
Ingredients:
– 4 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1/2 cup pine nuts, toasted
– 1/2 cup crumbled feta cheese (optional)
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, massage the kale with your hands for about 5 minutes to help soften it.
2. Add the toasted pine nuts, crumbled feta cheese (if using), and lemon vinaigrette to the bowl with the kale.
3. Toss everything together until the kale is evenly coated with the other ingredients.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Spaghetti with Garlic, Olive Oil, and Toasted Pine Nuts
Elevate your pasta game with this simple yet flavorful recipe that combines the richness of garlic, olive oil, and toasted pine nuts. This dish is perfect for a quick weeknight dinner or a satisfying lunch.
Ingredients:
– 12 oz spaghetti
– 3 cloves garlic, minced
– 1/4 cup olive oil
– 1/2 cup pine nuts
– Salt, to taste
– Grated Parmesan cheese, optional (but highly recommended!)
Instructions:
1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente.
2. In a small skillet, toast pine nuts over medium heat for 2-3 minutes or until fragrant and lightly browned.
3. In a large skillet, combine minced garlic and olive oil. Cook over medium-low heat for 4-5 minutes or until the garlic is golden and fragrant.
4. Add cooked spaghetti to the garlic mixture and toss to combine.
5. Stir in toasted pine nuts and season with salt to taste.
6. Serve immediately and top with grated Parmesan cheese, if desired.
Cooking Time: 15-20 minutes
Pine Nut and Parmesan Crusted Eggplant
Elevate the flavor of your eggplant with this simple yet impressive recipe, featuring a crunchy pine nut and Parmesan crust.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1/2 cup pine nuts
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix together pine nuts, Parmesan cheese, and garlic.
3. Brush both sides of eggplant slices with olive oil. Sprinkle salt and pepper as needed.
4. Dip each eggplant slice into the pine nut mixture, pressing gently to adhere.
5. Place coated eggplant slices on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until golden brown and crispy.
7. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Pine Nut and Apricot Stuffed Pork Tenderloin
Pine Nut and Apricot Stuffed Pork Tenderloin Recipe
Summary: Elevate your pork tenderloin game with this sweet and savory stuffing recipe, featuring pine nuts and apricots. Perfect for special occasions or everyday meals.
Ingredients:
– 1 (1-1.5 pound) pork tenderloin
– 1/4 cup pine nuts
– 1/4 cup dried apricots, chopped
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together pine nuts, apricots, olive oil, garlic, and thyme.
3. Lay the pork tenderloin flat on a work surface. Make a horizontal incision in the center of the meat, being careful not to cut all the way through.
4. Stuff the pork with the pine nut and apricot mixture, spreading it evenly along the length of the tenderloin.
5. Close the incision and secure with kitchen twine or toothpicks if needed.
6. Place the stuffed pork on a baking sheet lined with parchment paper and roast for 25-30 minutes or until cooked to your desired level of doneness.
Cooking Time: 25-30 minutes
Quinoa Pilaf with Toasted Pine Nuts and Herbs
A flavorful and nutritious side dish that combines the nutty taste of quinoa with the crunch of toasted pine nuts and freshness of herbs. This recipe is perfect for accompanying your favorite main courses.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1/4 cup toasted pine nuts (see note)
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Rinse quinoa in a fine-mesh strainer under cold water. Drain well.
2. In a medium saucepan, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, thyme, salt, and pepper to the saucepan. Cook for an additional minute.
4. Add the quinoa and water or broth to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes or until quinoa is tender.
5. Stir in the toasted pine nuts. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20 minutes
Pine Nut and Date Energy Balls
Nourish your body with these wholesome energy balls that combine the earthy flavor of pine nuts with the natural sweetness of dates.
Ingredients:
– 1 cup pitted dates, soaked in water for at least 4 hours
– 1/2 cup rolled oats
– 1/4 cup chopped fresh parsley
– 1/4 cup pine nuts
– 1 tablespoon honey
– 1/4 teaspoon salt
Instructions:
1. Drain and rinse the soaked dates.
2. In a food processor, combine the dates, oats, parsley, and pine nuts. Process until well combined.
3. Add the honey and salt; process until a dough forms.
4. Using your hands, shape the dough into small balls, about 1 inch in diameter.
5. Place the energy balls on a baking sheet lined with parchment paper.
Cooking Time:
– No cooking required! Store the energy balls in an airtight container at room temperature for up to 3 days or refrigerate for up to 7 days.
Creamy Pine Nut and Mushroom Risotto
A rich and savory Italian-inspired dish that combines the earthy flavors of mushrooms with the nutty goodness of pine nuts, all wrapped up in a creamy risotto.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 1/4 cup pine nuts, toasted
– 1/2 cup grated Parmesan cheese
– 1 tablespoon butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium heat. Add onion and garlic; cook until softened, about 3 minutes.
2. Add mushrooms; cook until they release their liquid and start to brown, about 5 minutes.
3. Add Arborio rice; cook for 1-2 minutes, stirring constantly.
4. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. Stir in toasted pine nuts, Parmesan cheese, and butter. Season with salt and pepper to taste.
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Pine Nut and Raisin Couscous Salad
A sweet and savory twist on traditional couscous, this salad combines the nutty flavor of pine nuts with the natural sweetness of raisins. Perfect for a quick lunch or as a side dish for dinner.
Ingredients:
– 1 cup couscous
– 2 cups water
– 1/4 cup pine nuts
– 1/4 cup golden raisins
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring the couscous and water to a boil. Reduce heat, cover, and simmer for 10-12 minutes or until the liquid is absorbed.
2. In a pan, toast the pine nuts over medium heat for 2-3 minutes or until fragrant. Set aside.
3. In a large bowl, combine the cooked couscous, toasted pine nuts, raisins, olive oil, and lemon juice. Toss to combine.
4. Season with salt and pepper to taste.
5. Garnish with chopped parsley, if desired.
Cooking Time: 15-18 minutes
Pine Nut and Orange Blossom Baklava
A sweet and fragrant twist on the classic baklava recipe, this dessert combines the warmth of pine nuts with the bright citrus flavor of orange blossom water.
Ingredients:
– 1 package phyllo dough (usually found in the freezer section)
– 1 cup pine nuts
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon orange blossom water
– 1/4 cup unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (180°C).
2. Thaw phyllo dough according to package instructions.
3. In a bowl, mix together pine nuts, sugar, flour, salt, cinnamon, and orange blossom water.
4. Layer phyllo dough with the pine nut mixture, starting and ending with phyllo.
5. Brush top layer of phyllo with melted butter.
6. Bake for 45-50 minutes or until golden brown.
7. Allow to cool before serving.
Cooking Time: 45-50 minutes
Grilled Zucchini with Pine Nut and Feta Topping
A simple yet flavorful summer side dish that pairs perfectly with grilled meats or as a standalone snack.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1/4 cup pine nuts
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– 2 cloves garlic, minced
– 1/2 cup crumbled feta cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Brush both sides of zucchini slices with olive oil and season with salt and pepper.
3. Grill zucchinis for 3-4 minutes per side, or until tender and slightly charred.
4. Meanwhile, toast pine nuts in a small skillet over medium heat, stirring frequently, until fragrant and lightly browned.
5. In a small bowl, mix together lemon juice, garlic, and toasted pine nuts.
6. Top grilled zucchinis with feta cheese and the lemon-pine nut mixture.
7. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Pine Nut and Cinnamon Swirl Coffee Cake
Start your day with a deliciously moist coffee cake filled with the warmth of cinnamon and the nutty flavor of pine nuts.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1/2 cup milk
– 1/2 cup pine nuts, chopped
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a medium bowl, whisk together flour, sugar, baking powder, and cinnamon.
3. In a large bowl, whisk together melted butter, egg, milk, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in chopped pine nuts.
6. Pour batter into prepared baking dish and smooth top.
7. Roll out 1/2 cup of cinnamon sugar mixture into a thin sheet. Place on top of batter, folding edges under.
8. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
9. Dust with confectioners’ sugar before serving.
Cooking Time: 40-45 minutes
