pine nuts

Amy Chaplin’s easy pine nut sauce

11th April 2020

Don’t be deceived by the unassuming appearance of this sauce, it is delicious! I have replaced our weekly pesto sauce with this one.  It is quick, 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 the 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 as a salad dressing add a little honey and dilute with more olive oil and lemon.

to serve

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, toss 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!

pine nut parmesan

28th May 2015

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and then Spring arrived…….soft bright light, growth, birth, beginnings, quiet, revel, love, glory and new life.

And a proud mama!

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six bundles of softness, fluff and feathers

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pine nut parmesan

Slightly adapted from here.

I enjoy parmesan cheese, for my daughter and husband who avoid eating dairy this is a great substitute, it is so tasty that I find myself using it as well.

Preparation 20 minutes

Makes 1 cup

ingredients 

½ cup/70g pine nuts

2 Tbsp/20g sunflower seeds

2 Tbsp/20g unhulled sesame seeds

1 tsp lemon zest-optional

½ cup nutritional yeast (sold in the UK under Engevita & in Australia it is called savoury yeast flakes.)

¼ tsp fine rock salt

preparation 

1.  Heat a small skillet over medium heat, add the pine nuts and seeds, toast until golden, stirring and watch constantly to avoid burning them.  Transfer to a bowl to cool.

2.  In a small food processor/upright blender, add the nuts and seeds, lemon zest, nutritional yeast, and salt, grind until coarsely ground.  I like it quite coarse with a few seeds whole for a little crunch and surprise.  Check seasonings and adjust to your liking.

3.  Pour into a jar and store it in the refrigerator.

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