Little Indulgence: Roasted Pine Nut Butter Cooking Light

Pine nuts aren't cheap, but for a special holiday gift, or personal indulgence, we love the idea of a little jar of roasted pine nut butter.

Cooking Light's Ann Taylor Pittman says this is "the richest, most indulgent nut butter ever, and satisfying in minuscule bits." All it takes is pine nuts, a neutral-flavored oil, salt, and a food processor. Spoon the butter into 2-ounce jars (Specialty Bottle is a good souce) and you have a deluxe and healthy! gift. Perfect for anyone who's avoiding sugary treats this holiday season, or for those who savor the finer things in life.

Get the recipe: Roasted Pine Nut Butter at Cooking Light

Related: How to Make Homemade Nutella

(Images: Emma Christensen; Cooking Light/Photo: Randy Mayor, Styling: Cindy Barr)

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Apple Cinnamon Pull-Apart Bread & Grilled Rosemary Shrimp Salad Delicious Links

Melon lemonade, roasted green beans and potatoes, and apple pull-apart bread in today's Delicious Links!

Today's Delicious Links

Apple Cinnamon Pull-Apart Bread - Baked by Rachel.

Grilled Rosemary Shrimp Salad with Pancetta and a Warm Poached Egg - Thyme.

Roasted Green Beans and Potatoes with Parmesan and Pine Nuts - Jessie Monds.

Melon lemonade - Pangaweka.

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How to Make Perfect Pesto Every Time Cooking Lessons from The Kitchn

Spread it on sandwiches, toss it with pasta, or yes, treat yourself a single happy spoonful, but definitely absolutely positively make pesto any chance you get.

It's always tempting to eat pesto by the spoonful. It's so very fresh and so very green. And those flavors of basil, pine nut, parmesan, garlic, and olive oil just play so very nicely together. Spread it on sandwiches, toss it with pasta, or yes, treat yourself a single happy spoonful, but definitely absolutely positively make pesto any chance you get.

Besides how heavenly it tastes, the other thing I love about pesto is that it can be whatever you want it to be. Traditional Italian pesto is, of course, made strictly with basil, pine nuts, parmesan, garlic, and really good olive oil. It's a classic sauce, no contest.

But you can switch out the basil for another handy herb or leafy green, replace the (crazy expensive, if delicious) pine nuts with a different favorite nut, or swap the parm for pecorino or asiago. Use more or less of anything to suit your tastes. Heck, you can even make a lower-fat pesto by replacing some of the olive oil with ricotta cheese!

Bottom line: green + nuts + cheese + olive oil = awesome sauce, literally. Whiz it up in a blender and you can't go wrong.

What's your favorite way to make pesto?

How to Make Pesto

Makes about 1 cup

What You Need

Ingredients

5-6 ounces (2 healthy bunches or about 6 cups gently packed) basil leaves, or any other green
1/2 cup pine nuts, or any other nut
1/2 cup grated parmesan cheese, or any other hard cheese
1-2 garlic cloves
1/4 teaspoon salt
1/4-1/2 cup extra-virgin olive oil

Equipment

Blender or food processor

Instructions

1. Blend Half the Basil With Nuts, Cheese, and Garlic: Combine half of the basil with the nuts, cheese, cloves, and salt in a blender or food processor. Blend continuously until the ingredients are finely chopped.

2. Blend the Rest of the Basil: Scrape down the sides of the bowl and add the rest of the basil. Blend until a uniform paste has formed. Scrape down the sides of the bowl as needed.

3. Stream in the Olive Oil: With the blender running, stream in the olive oil. Less olive oil will make a paste good for spreading on sandwiches and pizzas; more will make a sauce better for pastas and stirring into soup. Scrape down the sides of the bowl and continue blending as needed until the olive oil is emulsified into the basil and the pesto looks uniform.

4. Taste and Adjust: Taste the pesto and add more salt, garlic, nuts or cheese as needed to taste.

5. Storing Pesto: Pesto will darken and brown very quickly, but will still be tasty and fresh for several days. For best appearance, use it right away. If storing, store it in the smallest container possible and thoroughly press the pesto to eliminate air pockets. Pour a little olive oil over the surface, cover, and refrigerate for up to a week. Pesto can also be frozen for several months.

More Pesto Recipes to Try:

Orzo Salad with Spinach Pesto, Olives, and Feta
Spring Greens Pesto
Green Beans with Almond Pesto
Lemon Braised Chicken and Beans with Mint Pesto
Dandelion Pumpkin Seed Pesto
Nutty Farro Pasta with Edamame Pesto

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(Images: Emma Christensen)

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