Source: Food.com
By Dreamer in Ontario

Ingredients:
1 ounce pine nuts
1 1/2 lbs green beans, trimmed
2 tablespoons lemon juice
salt and pepper

Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins

Directions:
1. Preheat oven to 375°F.
2. Toast pine nuts in a shallow baking pan in oven 3 to 5 minutes, shaking pan frequently.
3. Place green beans in a steamer basket over boiling water in a saucepan and steam 7 to 8 minutes or until tender.
4. Transfer green beans to a serving dish.
5. Toss with lemon juice, pine nuts and salt and pepper to taste.

Servings: 6

Source: Food.com
By Sharon123

Ingredients:
1/4 cup pine nuts
2 garlic cloves
2 bunches broccoli
3 tablespoons extra virgin olive oil
salt and pepper

Prep Time: 0 mins
Cook Time: 20 mins
Total Time: 20 mins

Directions:
1. In a small dry skillet, toast the pine nuts, stirring constantly to brown evenly. Don\\\'t burn!
2. Chop the garlic fine. Set aside.
3. Separate the broccoli into florets. Peel the skinnier stems and cut into cubes (or reserve the stems for cream of broccoli soup).
4. In a large pot of rapidly boiling salted water, blanch the broccoli for about 8 minutes, until it is crisp-tender and still bright green.
5. Drain thoroughly in a colander.
6. In a sauté pan, heat the olive oil. Add the garlic and let it soften for a few minutes. Be careful not to let it burn.
7. Then add the broccoli and pine nuts to the pan. Toss carefully to coat everything well with the garlicky oil. Salt and pepper to taste. Turn into a warmed serving bowl and serve at once. Enjoy!

Servings: 6

Source: Food.com
By Jenny Sanders

Ingredients:   
1 lb asparagus, fresh spears
3 tablespoons pine nuts
1/4 cup olive oil
1 tablespoon lemon juice, fresh
1 clove garlic, crushed
1/2 teaspoon salt
1/2 teaspoon basil, dried whole
1/2 teaspoon oregano, dried whole
pepper, freshly ground

Total Time: 11 mins

Directions:
1. Snap off tough ends of asparagus.
2. Remove scales from stalks with knife or vegetable peeler, if desired.
3. Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender.
4. Transfer to a serving platter.
5. Sautee pine nuts in a small skillet over medium heat 2-3 minutes, until browned.
6. Set aside.
7. Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend.
8. Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly.
9. Pour over asparagus.
10. Sprinkle with pine nuts.
11. Let stand to room temperature before serving.

Servings: 4

Source: Food.com
By Cookgirl

Ingredients:   
CHICKPEA PUREE
1 (15 ounce) can chickpeas, rinsed and drained (*reserve* some of the liquid)
3 -5 garlic cloves, peeled
1 teaspoon cumin seed, lightly toasted then crushed with pestle and mortar
1 lemon, juice of
1/4 cup tahini
salt
fresh ground black pepper

GARNISH
1 tablespoon olive oil
1/2 cup pine nuts (NO substitution)
1/2 teaspoon cayenne pepper

Prep Time: 10 mins
Cook Time: 6 mins
Total Time: 16 mins

Directions:
1. Toast the cumin seeds and crush lightly.
2. In a food processor or blender combine all the garbanzo bean puree ingredients. Blend until smooth; tasting and adding more lemon juice to preference. If too thick to process effectively, add some of the reserved garbanzo bean liquid, about 1 tablespoon at a time. Adjust other seasonings, too if necessary.
3. Transfer hummus to serving bowl or platter.
4. In a small saute pan, heat up the olive oil and saute the pine nuts over medium heat for about 3-5 minutes or until golden; stirring constantly. Be careful not to burn!
5. Sprinkle pine nuts with the cayenne, and cook an additional 1-2 minutes; stirring often.
6. Garnish the hummous with the pine nuts. Serve with pita bread to scoop up the dip.

Yield: 1 1/2 cups

Source: Food.com
By LittleSpoon

Ingredients:
PASTA
2 cups carrots, thinly julienned
4 cups zucchini, thinly julienned
2 cups red bell peppers, thinly julienned
4 tablespoons fresh basil, chopped

SAUCE
1 1/2 cups fresh water (Filtered, but zaar doesn't recognize filtered water)
1 1/2 cups pine nuts or 1 1/2 cups raw cashews
1 1/2 tablespoons lemon juice (preferably fresh)
1 tablespoon shoyu
1/4 teaspoon garlic powder
1 teaspoon apple cider vinegar (can substitute Red Wine Vinegar)
2 1/4 teaspoons nutritional yeast
sea salt
pepper

Prep Time: 30 mins
Cook Time: 0 mins
Total Time: 30 mins

Directions:
1. Combine all Sauce ingredients in a blender or food processor, and blend until smooth.
2. Combine all “Pasta” ingredients in a medium bowl and mix carefully, but thoroughly.
3. Place “pasta” on two individual plates and top each with half of the sauce, or toss the sauce with the pasta in a bowl and garnish with macadamia nuts, cashews, or pine nuts.

Servings: 4-6

Source: allrecipes.com
By: Sarah Stephan

Ingredients:   
1 loaf Italian bread, cubed
3 tablespoons extra virgin olive oil
1/2 teaspoon seasoned salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/2 cup pine nuts
1 cup sun-dried tomatoes
2 (16 ounce) packages mixed salad greens
4 green onions, cut into 1/2-inch pieces
8 ounces feta cheese, crumbled

Prep Time: 15 mins
Total Time: 15 mins

Directions:
1. Preheat broiler. Toss 3 cups cubed Italian bread with olive oil. Season with seasoned salt, pepper, and garlic powder. Spread out in a single layer in a well oiled 9x13 inch baking dish. Broil until toasted, turning to brown evenly. Set croutons aside to cool.
2. Spread pine nuts on a baking sheet, place on bottom rack of the oven, and toast under broiler. This should only take a few minutes, so watch carefully to prevent burning. Set aside to cool.
3. Soak sun-dried tomatoes in hot water for 5 to 10 minutes, or until soft. Drain, and slice.
4. In a large salad bowl, toss mixed greens with green onions. Top with croutons, sun-dried tomatoes, pine nuts, and feta.

Servings: 8

Source: allrecipes.com
By: Dianne
 
Ingredients:   
1 1/2 cups baby spinach leaves
3/4 cup fresh basil leaves
1/2 cup toasted pine nuts
1/2 cup grated Parmesan cheese
4 cloves garlic, peeled and quartered
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
1/2 cup extra-virgin olive oil

Prep Time: 20 mins
Cook Time: 0 mins
Total Time: 20 mins

Directions:
Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth. 

Servings: 24