Pine Nut

Our 45 Favorite Pine Nut Recipes

Yes, pesto is amazing, but pine nuts add buttery richness to so many other dishes too. Here are some of our favorites.
A rustic lemon tart topped with pine nuts next to three cups of coffee and a plate of pine nut lace cookies.
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Grace Parisi
  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    3/45

    "Antipasto" Pasta with Sausage, Artichoke Hearts, and Sun-Dried Tomatoes

    This quick and easy pasta is made entirely from ingredients kept in the pantry, so you can make it whenever a carb craving strikes. Inspired by elements often seen on Italian antipasto platters, the pasta is tossed with dry-cured sausage, artichoke hearts, and sun-dried tomatoes along with a simple tomato paste and olive oil sauce, and topped with toasted pine nuts and crisp peperoncini.

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  • Photo by Alex Lau
    4/45

    Pomegranate-Glazed Chicken with Buttery Pine Nuts

    The yogurt, honey, and pomegranate molasses in this recipe will give the chicken lots of color. Go with it. The very dark charred parts are extra tasty. Pine nuts add luxurious texture.

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  • Photo by Romulo Yanes
    5/45

    Pignoli Cookies

    These classic Italian pine nut cookies are made with egg whites and almond paste. They have no butter or flour, which means they're great for people concerned with those allergies.

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  • Photo by Alex Lau
    6/45

    Broiled Red Snapper With Za'atar Salsa Verde

    You're bound to get plenty of accolades for this zesty sauce, a Middle Eastern–spiced riff on herby salsa verde.

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  • Photo by Chelsea Kyle, Food Styling by Kat Boytsova
    7/45

    Pasta With 10-Minute Pesto

    Blanching fresh basil leaves before blending is the key to this vibrant, ultra-herby pesto. Perfect for pasta, it also dresses up pizza, scrambled eggs, and more. Top the pasta with extra pine nuts for plenty of buttery deliciousness.

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  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    8/45

    Chickpea Crepe "Tacos" With Eggplant and Lamb

    Thin, naturally grain-free chickpea flour pancakes take the place of tortillas in these warmly spiced lamb and eggplant “tacos.”

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  • Photo by Alex Lau, Prop Styling by Elizabeth Jaime, Food Styling by Susie Theodorou
    9/45

    Pine Nut and White Bean Dip

    Toast pine nuts just to the point of being burnt to achieve maximum flavor in this creamy, hummus-like dip.

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  • Photo by Peden + Munk
    10/45

    Honeynut Squash With Radicchio and Miso

    What’s a honeynut squash, you ask? It looks like a miniature butternut squash and has sweet, firm flesh that stands up to any cooking method. Here, miso adds a salty, umami burst that's perfectly balanced by the smooth, light, buttery flavor of pine nuts.

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  • Photo by Susan Brooks-Dammann/Stocksy United
    11/45

    Instant-Pot Italian Chickpea Stew With Pesto

    Chickpeas are the basis for this savory Italian stew, which gets an extra kick from a spoonful of intensely flavored pesto at serving time.

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  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    12/45

    Culantro Pesto

    A pesto that uses the versatile herb culantro, which tastes a little like a cross between parsley and cilantro.

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  • Photo by Shutterstock
    31/45

    Couscous Salad with Currants, Pine Nuts, and Celery

    This couscous salad is just right for a late summer barbecue.

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  • Photo by Lisette Kreischer
    32/45

    Pesto From the Sea

    This green pesto owes its intense and powerful flavor to the use of kombu. It’s such an easy recipe that you can experiment with the ingredients as much as you like. Serve the pesto on crackers, on a grilled vegetable sandwich, or with a bowl of pasta.

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  • Photo by Patricia Niven
    33/45

    Cauliflower “Shawarma”

    This obviously isn't really a shawarma—there is no lamb and no fat—but it is a way of slow-cooking cauliflower that makes it feel substantial and tasty enough to warrant the association.

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  • Gentl & Hyers
    34/45

    Roast Chicken with Crisp Toasts and Ricotta

    Does Bloomfield's roast chicken recipe take work? Yes, but the results—from the drippings-soaked sourdough toasts to the glossy pan sauce—are transcendent.

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  • Christopher Testani
    39/45

    Italian Mother-In-Law Dressing

    Swiss chard, olives, raisins, and pine nuts make this dressing irresistible.

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  • Tina Rupp
    40/45

    Syrian Sliha

    This grain salad is rich, sweet, and salty all at once thanks to pomegranate, wheat berries, pistachios, and—you guessed it—pine nuts.

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  • Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich
    41/45

    Frisée, Radicchio, and Fennel Salad With Mustard Vinaigrette

    Toss together feathery, pale-green frisée, along with tender, purple-red slices of radicchio, thin semicircles of crisp fennel, and a light mustard vinaigrette to make a gorgeous interplay of colors, textures, and flavors. A generous handful of mint leaves adds a tongue-tingling surprise, and pine nuts add buttery, smooth flavor and plenty of texture.

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  • Nigel Cox
    42/45

    Shaved Zucchini Salad with Parmesan Pine Nuts

    Have a lot of zucchini—? Use a vegetable peeler to make zucchini ribbons and toss with pine nuts.

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