Looking for something to spruce up your dinners, soups, salads, and more? Pine nuts are a great way to achieve that goal. Pine nuts are seeds from a specific type of pine cone and should be eaten in moderation, but can be the thing you have been missing out on. Pine nuts have a soft nutty flavor that can compare closed to smaller cashews.
- The protein, iron, and magnesium in Pine Nuts can help spike your energy levels
- Vitamin E in Pine Nuts contains enough antioxidants to keep your skin healthy and looking younger
- Pine Nuts contribute to heart health for short-term and long-term health. All you need is three servings of pine nuts every week to reduce your risk of heart failure and atrial fibrillation.
- The omega-3 fatty acids in pine nuts can help build and repair cells in your brain. This can also improve thinking abilities and blood flow to the brain.
Recipes:
Pine Nut Pesto (Fishernuts.com)
- 2 cups Fresh Basil
- 3/4 cup Parmesan Cheese, grated
- 3/4 cup Extra Virgin Olive Oil
- 3 Garlic Cloves
- 1/4 cup Pine Nuts
- 1/2 teaspoon Salt
- 1/8 teaspoon Pepper
- Place all ingredients into blender carafe, cover. Blend until thoroughly combined, but not completely smooth.
- Pesto may be served with toasted baguettes or tossed with hot pasta
Roasted Broccoli with Lemon and Pine Nuts (Foodandwine.com)
- 1 large head of Broccoli
- 1/4 cup Extra Virgin Olive Oil
- Kosher Salt
- Freshly Ground Pepper
- 1 1/2 teaspoon Pine Nuts
- 2 teaspoons Fresh Lemon Juice
- 1 teaspoon Minced Shallot
- Preheat the oven to 400°. On a large baking sheet, toss the broccoli florets and stems with 2 tablespoons of the olive oil and season with salt and pepper. Roast the broccoli in the oven for about 30 minutes, tossing halfway through, until browned and tender.
- Meanwhile, in a small skillet, toast the pine nuts over moderate heat until light golden all over, about 4 minutes.
- In a small bowl, whisk the lemon juice with the shallot and the remaining 2 tablespoons of olive oil; season the dressing with salt and pepper. Scrape the broccoli into a serving bowl. Add the dressing and toasted pine nuts, toss well and serve.
Quinoa with Toasted Pine Nuts (Myrecipes.com)
- 1 cup uncooked Quinoa
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons finely chopped Shallots
- 1 tablespoon Minced Garlic
- 1 1/4 cup unsalted Chicken Salt
- 1/4 teaspoon Kosher Salt
- 1/4 cup Pine Nuts
- 1/4 cup chopped Fresh Parsley
- 1 tablespoons chopped fresh Chives
- 1/4 teaspoon Freshly Ground Black Pepper
- Rinse and drain quinoa. Heat a large saucepan over medium-high heat. Add 2 teaspoons extra-virgin olive oil to pan; swirl to coat. Add shallots; sauté 1 minute or until tender. Add minced garlic; cook 1 minute, stirring constantly. Add quinoa; cook 2 minutes, stirring frequently. Add chicken stock and kosher salt; bring to a boil. Cover, reduce heat, and simmer 13 minutes or until liquid is absorbed and quinoa is tender.
- While quinoa cooks, heat a large nonstick skillet over medium heat. Add pine nuts to pan; cook 3 minutes or until browned, stirring frequently. Combine quinoa mixture, pine nuts, 1 tablespoon extra-virgin olive oil, parsley, chives, and pepper; toss.
