Pine Nuts Recipe Great Bargain Prices, Pesto Recipes & Pinon Nuts

Pine Nuts Recipe, when was the last time you had to plan a party meal or wanted to impress that special someone with the perfect meal, speaking of Italian food? Well, perhaps our free recipes and information will help you. Although I guess there are tons of free pine nuts recipe all over the web. We intend to post the ones we have personally tried and recommend. This website is dedicated to providing great pine nut recipes for you and all to benifit.

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Pine nuts recipe is one of the worlds most expensive and sought after cuisine. Dish prices in even the smallest class restuarant are at the lowest I've seen of $16.99. In the upper classes restaurant you may find prices up to $46.99 for just the actual dish itself, no sides. Although these prices may seem discouraging to you as a cook, you could spend your own $46.99 and prepare a meal with enough pine nuts and basic ingredients to fill up to 8 people for one nice and filling meal.

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Ingredients

3 boneless chicken breasts
3 cups lightly packed baby spinach leaves (about 3 ounces)
1/2 cup pine nuts, toasted
3 tablespoons fresh lemon juice
2 to 3 teaspoons grated lemon peel
1/2 cup plus 3 teaspoons olive oil
Salt and freshly ground black pepper
1/2 cup freshly grated Parmesan

Directions

Heat a grill pan on medium high heat. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper. Grill the chicken until cooked through, about 5 minutes per side.

Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/2 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Put half of the pesto into ice cube trays and store in the freezer for future use.

Transfer the rest of the spinach mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste.

Spread the pesto over each piece of chicken and serve.

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Warm Belgian Endive and Pine Nuts Salad

Prep Time:15
Min Cook Time: 9 Min
Ready In: 24 Min
Yield: 7 Servings

Ingredients

1 tablespoon and 2-1/4 teaspoons Dijon mustard
1 tablespoon and 2-1/4 teaspoons red wine vinegar
2-1/2 teaspoons lemon juice
1/3 cup extra-virgin olive oil, or as needed
salt and pepper to taste
7 heads Belgian endive
1/2 cup and 1 tablespoon and 1 teaspoon pine nuts
1 tablespoon and 2-1/4 teaspoons chopped fresh parsley, for garnish

Directions

In a medium bowl, whisk together the Dijon mustard, red wine vinegar and lemon juice. Whisk in olive oil slowly until you have an almost creamy consistency. Taste and season with salt and pepper. Set aside.

Cut endive heads crosswise into rings. Remove the hard end of the stems and discard. Rinse in a colander, shaking to separate the slices into rings. Set aside to drain.

In a large dry skillet over medium heat, toast the pine nuts. Stir constantly so that they do not burn. Once the pine nuts are golden, throw in the endive rings. Once it has warmed just slightly, pour in the dressing and toss to coat. Reduce the heat slightly if the endive is wilting too quickly. You want to maintain some crispness and texture.

If you have guests to impress, throw in the parsley. The sharp green flecks will brighten the dish and enhance the flavour, but the salad is in no way lacking without. Serve immediately. It is best served directly from the pan to the plate. If is put in a bowl, the dressing will settle at the bottom and be difficult to toss again without damaging the endive.