Don’t be deceived by its unassuming appearance—it is delicious! I have replaced our weekly pesto sauce with this one. It is quick and easy, and any leftovers make a delicious salad dressing. Serve with homemade pasta, skillet-roasted tomatoes, and steamed greens.

~ sunlight and water drops~

easy pine nut sauce

Recipe from ‘Whole Food Cooking Every Day’ by Amy Chaplin.

makes 1 cup. 

serves 3 – 4

ingredients

1 cup/120g raw pine nuts

6 Tbsp/65g olive oil

2 Tbsp/25g freshly squeezed lemon juice

1 tsp fine rock salt

to serve

½-portion homemade pasta

skillet charred tomato (see below)

steamed or sauteed greens

grated parmesan or pine nut parmesan

preparation

  1. Warm a skillet over medium heat for 2 minutes. Toss in the pine nuts, reduce heat to low, and toast, stirring frequently, for 5 minutes or until fragrant and golden.
  2. Transfer to a mortar and pestle or mini food processor and add olive oil, lemon juice, and salt.
  3. Use a pestle to crush the nuts and grind until a paste forms. Or, if you’re using a mini food processor, blend until smooth, scrape down the sides, and blend again.  Use immediately, or store the sauce in a glass jar in the fridge for up to a week. Optional to garnish with lemon zest.

note

Any leftovers can be used as a salad dressing the next day. When using it as a dressing, add a little honey and dilute with more olive oil and lemon.

serve with

skillet charred cherry tomatoes

serves 2

preparation 7 minutes

ingredients

2 Tbsp olive or peanut oil

350g small cherry tomatoes

1 red bell pepper/135g, roughly chopped (optional)

One 5-cm sprig rosemary – leaves removed

½ tsp red chilli pepper flakes

preparation

  1. Place a medium skillet or wok over high heat. Add oil, whole cherry tomatoes, bell pepper, and rosemary leaves, tossing to coat in the oil. It is important to use a larger skillet to allow space for the tomatoes to cook without losing their shape. Don’t overcrowd the pan.
  2. Sautee for 5 minutes, stirring every 30 seconds, until charred in parts – don’t cook for too long; otherwise, the tomatoes will turn mushy.
  3. Remove from heat, stir in salt and chilli flakes. Serve warm or at room temperature.

Serve with your favourite pasta!