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Pine Nut Oil Pesto
2 cups of packed fresh basil leaves, washed and dried 
2-4 cloves of garlic, peeled
1/2 tsp of sea salt
1/4 cup of pine nuts
1/4 cup of Parmesan cheese, grated
1/2 cup of extra virgin olive oil
1/4 cup of extra virgin pine nut oil
Place basil leaves in a food processor. Pulse until well chopped. Add garlic, salt, pine nuts, and cheese and blend well. With motor running, slowly add olive oil and pine nut oil to form a thick paste. Put in an airtight container and refrigerate. Pesto will keep several days in a refrigerator, or it may be frozen. Pesto is normally served with pasta, but it is also delicious with fish, meat, or corn on the cob.
Penne al Pomodoro Fresco
340g dried penne pasta (about 8 cups cooked) 
4 Tbsp of extra virgin olive oil
4 Tbsp of extra virgin pine nut oil
450g (about 3 cups) of cherry or Campari tomatoes
1/2 cup of shredded fresh basil
1/2 cup of freshly grated parmesan cheese
Salt and pepper to taste
Cook penne according to package directions.
While pasta is cooking, pour pine nut oil and olive oil into a large serving bowl. Halve the cherry tomatoes or quarter the Campari tomatoes and toss with basil in the dipping oil.
Drain pasta and add to the bowl; toss well with grated parmesan and salt and pepper to taste.
Greek Roasted Pepper & Feta Dip
2 tsp of extra virgin olive oil
2 tsp of extra virgin pine nut oil
2 cloves of garlic, chopped
1/2 tsp of red pepper flakes
2 cups of crumbled feta cheese (approximately one pound)
3-4 pickled red bell peppers (drained and cut into small pieces)
In a small skillet over medium heat, warm the extra virgin olive oil and pine nut oil. Add the garlic and cook until it starts to turn translucent, 1 to 2 minutes. Sprinkle in the pepper flakes and cook for 30 seconds longer. Remove from heat. Place the garlic mixture in a food processor and add the feta and drained peppers. Blend until smooth, stopping periodically to scrape down the sides of the bowl. Transfer to a bowl and cover to store in the refrigerator for at least one hour before serving. The texture will thicken slightly.
Serve as a dip with breadsticks or slices of red/yellow bell peppers on toasted biscuits.
Orange Spinach Salad
Dressing:
1/2 cup of extra virgin pine nut oil
2 Tbsp of cider vinegar
1 Tbsp of raw cane sugar
1/4 tsp of salt
1/4 tsp of freshly ground black pepper
1 Tbsp of butter and 1/2 cup of coarsely chopped walnuts for garnish
Salad:
1 package of baby spinach
2 medium-size cucumbers, peeled and thinly sliced
2 oranges, peeled and sliced into rounds
1 small red onion, thinly sliced and separated into rings
Place all dressing ingredients in a jar and shake well. Refrigerate for several hours. Toss the oranges, cucumbers, spinach and onions together in a large salad bowl. Melt butter in a small skillet over medium heat. Add walnuts and saute until crisp and slightly browned. Remove from heat and toss with 1/4 teaspoon of salt; set aside. Just before serving, pour dressing over the salad, add the walnuts and toss it all.
Country Style Fresh Summer Salad
200g each of young spinach, frissee and red-leaf lettuce
1 red onion, sliced very thin
1 peeled and seeded cucumber, thinly sliced
1 cup of brine-cured black olives
110g of goat cheese, crumbled
Fresh mint and young basil leaves to taste (small leaves)
1 garlic clove, minced
1 anchovy, rinsed and chopped
4 Tbsp of extra virgin olive oil
4 Tbsp of extra virgin pine nut oil
3 Tbsp of red wine vinegar
Salt and pepper to taste
1 tsp of lemon juice
Put greens, onions, cucumbers, olives, goat cheese and herbs in a large bowl. Toss well.
Mix garlic, anchovy, vinegar and salt to taste in a small bowl. Pour over the greens in the bowl. Add oil, black pepper and lemon juice to taste.
Summer Salad with Pears, Raisins, and Pine Nuts
1 cup of golden raisins
1/2 pound of mixed greens
2 pears, cored and diced
2 medium carrots, cut into matchsticks
3 Tbsp of pine nuts
Salt to taste
3 Tbsp of balsamic vinegar
3 Tbsp of extra virgin pine nut oil
Place the raisins in a medium bowl and cover with warm water. Allow to soak at least 20 minutes, or until soft.
Toss the greens, pears and carrots together in a large bowl. Sprinkle pine nuts and salt over the salad.
Once the raisins have plumped, drain and gently squeeze to remove excess water. Add the raisins to the top of salad. Sprinkle the vinegar over the salad, then dress with extra virgin pine nut oil.
Pine Nut Pasta with Sun-Dried Tomatoes
340g of pasta - fusilli or rigatoni 
3 Tbsp of extra virgin olive oil
2 Tbsp of extra virgin pine nut oil
2/3 cup of pine nuts
2/3 cup of sun-dried tomatoes, oil-packed, drained and chopped
1/2 cup of fresh parsley, chopped
1/2 cup of parmesan cheese, grated
Cook pasta in a large pot of boiling salted water until just tender but still firm to bite. Drain pasta well.
Heat 2 tablespoons of olive oil in a heavy large skillet over high heat. Add pasta and fry until beginning to crisp at edges, stirring frequently, about 10 minutes.
Transfer pasta to a large bowl. Add the remaining 1 tablespoon of olive oil to the same skillet.
Add pine nuts and sun-dried tomatoes and stir over medium heat until just warmed through. Add extra virgin pine nut oil.
Pour pine nut mixture over pasta. Add chopped parsley and grated parmesan cheese and toss to blend. Season to taste with salt and pepper and serve.
Greek Onion Pie
1 pie crust
1 large onion, diced
1 cup of diced baby leeks
4 Tbsp of extra virgin olive oil
4 Tbsp of extra virgin pine nut oil
3 eggs, beaten
1 cup of Romano cheese
Salt and pepper to taste
Lightly saute onion and leeks in olive oil and pine nut oil. Add eggs, cheese, salt and pepper into onion mixture. Fill pie crust. Bake at 180 degrees C for approximately 35 minutes until golden brown.
Roasted Chicken Breast with Salsa Verde
1 Tbsp of capers, rinsed and drained
1 or 2 oil-packed anchovies, rinsed and chopped
2 garlic cloves, chopped finely
1 Tbsp of fresh lemon juice
Grated zest from one lemon
2 cups of fresh parsley leaves
1 cup of mixed herbs, basil, arugula, mint, thyme, tarragon or marjoram
1/3 cup of extra virgin pine nut oil
Salt and pepper to taste
6 chicken halves, boned, with skin on
To make the sauce, combine all the ingredients except oil. Puree until finely chopped. Slowly add the oil until smooth.
To prepare the chicken breasts, gently pull up the skin from the meat (do not completely remove!) and spread some of the sauce evenly over the breast.
Reserve some sauce to top the finished meal. Set in a baking dish and brush with a little pine nut oil. Roast in oven until done (about 20 minutes). Serve with a little more sauce spooned over the top. |
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