1/13
From the Recipe Creator:
This versatile pesto boasts a perfect basil flavor. Pair it with pasta and you've got a classic Italian dinner. —Iola Egle, Bella Vista, Arkansas
Nutrition Facts:
2 tablespoons: 161 calories, 17g fat (2g saturated fat), 3mg cholesterol, 132mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 2g protein.
For a dairy-free version, try making vegan pesto with pine nuts.
2/13
From the Recipe Creator:
This dish is especially wonderful when locally grown asparagus is in season. It's so easy for celebrations because you can serve it hot or cold. —Jannine Fisk, Malden, Massachusetts
Nutrition Facts:
1 serving: 95 calories, 8g fat (2g saturated fat), 3mg cholesterol, 294mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.
3/13
From the Recipe Creator:
I love simple recipes that are fancy enough for guests. To get a velvety texture in this tart, I use creme fraiche, but sour cream works too. —Veronica Callaghan, Glastonbury, Connecticut
Nutrition Facts:
1 piece: 172 calories, 11g fat (5g saturated fat), 54mg cholesterol, 202mg sodium, 9g carbohydrate (1g sugars, 0 fiber), 9g protein.
4/13
From the Recipe Creator:
This tomato salad is a summertime must. A standout dressing takes the tasty ingredients to a brand-new level. —Taste of Home Test Kitchen
Nutrition Facts:
1 serving: 74 calories, 6g fat (1g saturated fat), 3mg cholesterol, 35mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
5/13
From the Recipe Creator:
For holiday potlucks, I make an appetizer truffle out of prosciutto, figs and toasted pine nuts. Mascarpone and goat cheese make them melt-in-your-mouth creamy. —Roxanne Chan, Albany, California
Nutrition Facts:
1 appetizer: 80 calories, 7g fat (3g saturated fat), 15mg cholesterol, 90mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 3g protein.
6/13
From the Recipe Creator:
I always loved Brussels sprouts growing up, so I decided as an adult to bring them home to our family table. I've been making them ever since.—Brenda Washnock, Negaunee, Michigan
Nutrition Facts:
3/4 cup: 253 calories, 18g fat (3g saturated fat), 8mg cholesterol, 407mg sodium, 20g carbohydrate (8g sugars, 6g fiber), 8g protein.
7/13
From the Recipe Creator:
Cookies are the crown jewels of Italian confections. I can’t let a holiday go by without baking these traditional almond cookies rolled in mild pine nuts. —Maria Regakis, Saugus, Massachusetts
Nutrition Facts:
1 cookie: 112 calories, 6g fat (1g saturated fat), 0 cholesterol, 7mg sodium, 13g carbohydrate (11g sugars, 1g fiber), 3g protein.
8/13
From the Recipe Creator:
My husband once piled all the Middle Eastern dishes I'd made on top of pita chips. It was delicious and fun, so we've kept doing it! We love this combination with ground lamb, too. I am half Lebanese, so we usually call these Lebanese nachos. Whatever you call them, you can't help but like them! —Gina Fensler, Cincinnati, Ohio
Nutrition Facts:
1 serving: 299 calories, 14g fat (4g saturated fat), 27mg cholesterol, 624mg sodium, 29g carbohydrate (2g sugars, 4g fiber), 13g protein.
9/13
From the Recipe Creator:
Guacamole is typically a Mexican dish, but that doesn’t mean you can't try to make it with other global flavors. For an Italian-inspired basil guacamole recipe, top it off with toasted pine nuts and fresh herb ribbons. You can also substitute the traditional lime for lemon juice.—Taste of Home Test Kitchen
Nutrition Facts:
1/4 cup: 153 calories, 14g fat (2g saturated fat), 0 cholesterol, 166mg sodium, 7g carbohydrate (0 sugars, 5g fiber), 2g protein. Diabetic Exchanges: 3 fat, 1/2 starch.
10/13
From the Recipe Creator:
I whipped up lunch with fresh produce from the farmers market, and the result was amazing. The pasta absorbs the cooking liquid quickly, so serve immediately to guarantee the best texture. —Kate Stiltner, Grand Rapids, Michigan
Nutrition Facts:
1-1/3 cups: 487 calories, 25g fat (6g saturated fat), 34mg cholesterol, 726mg sodium, 51g carbohydrate (5g sugars, 4g fiber), 19g protein.
11/13
From the Recipe Creator:
One of my first jobs was in a restaurant. This steakhouse pizza recipe gives me a chance to celebrate two of my favorite foods. I love the addition of eggs baked onto the pizza for a steak and eggs dish. —Lisa Benoit, Cookeville, Tennessee
Nutrition Facts:
1 piece: 290 calories, 12g fat (2g saturated fat), 28mg cholesterol, 434mg sodium, 27g carbohydrate (2g sugars, 1g fiber), 18g protein.
12/13
From the Recipe Creator:
Whether it's nutrition or taste you're after, it doesn't get any better than this. Bulgur, beans, tomatoes, pine nuts and olive oil team up in this vegetarian main dish salad. —Taste of Home Test Kitchen
Nutrition Facts:
1 cup: 298 calories, 17g fat (3g saturated fat), 7mg cholesterol, 657mg sodium, 31g carbohydrate (4g sugars, 8g fiber), 10g protein.
13/13
From the Recipe Creator:
Here's a holiday side dish you can feel good about serving. Kale packs a mighty punch of vitamins, while quinoa delivers a hearty serving of protein. Best of all, the flavor of this kale quinoa salad can't be beat! —Lisa Warren, Washington, DC
Nutrition Facts:
2/3 cup: 190 calories, 7g fat (1g saturated fat), 0 cholesterol, 164mg sodium, 28g carbohydrate (6g sugars, 3g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1 fat.
Pine Nut Recipes FAQ
What are some easy ways to cook with pine nuts?
One of the easiest ways to cook with pine nuts is to toast them in a pan and sprinkle them over salads, roasted vegetables or grains to add a subtle crunch and nutty aroma. You can take it one step forward by pulsing pine nuts into homemade sauces like garlic scape pesto or using them to crust fish like pine nut-crusted tilapia. Or, fold them into grains like couscous or farro, toss them with sautéed greens or mix them into meatballs or feta-stuffed kibbeh for added texture.
How do I toast pine nuts at home?
The easiest way to toast pine nuts is by cooking them in a dry skillet over medium heat, stirring regularly to toast evenly. You’ll know they’re ready once they turn golden and smell nutty. To toast them in an oven, spread them in a single layer on a sheet pan and bake in a 350°F oven for 5 to 10 minutes at 325°F, stirring as needed.
No matter what technique you choose, the key is never to leave pine nuts unattended. They can go from perfectly toasted to scorched faster than you think. Once they burn, there’s no going back.
How should I store pine nuts to keep them fresh?
We recommend storing pine nuts in an airtight container in the fridge for up to two months, or freezing them for up to six months. Pine nuts are high in natural oils, which can cause them to turn rancid if they’re stored in warm temperatures. Before toasting, let pine nuts come to room temperature to prevent steaming in the pan.
