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Zucchini Stuffed with Pine Nuts and Basil

It is really too warm to be cooking, especially to turn on the oven, but after hardly anything new for weeks I really felt like cooking something. 421 more words


Gnocchi nudi o ravioli nudi?

Cavolo nero is real local and the base of the well known ribollita. Cook 200 grams of chopped cavolo nero(remove the real hard parts) for 10 mins in salted water. 126 more words


Broccoli Pesto

This tasty pesto appetizer is made with broccoli instead of the traditional basil…it’s great not only served with toasted pita bread but also with pasta…perfect for a summer night with a glass of wine! 132 more words

Food Blog

The delights of Alkazar

Helena Silva was born and raised in Alcácer do Sal. As a kid, she was fascinated by the history of this ancient city and wanted to become an archeologist to find out more about its past. 139 more words


“Salmon is rich in omega-3 fatty acids, which are known to lower cholesterol, and it is about as healthy as fish can get. But that is really a side benefit to this great-tasting main-course salad.

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Le Trofie Al Pesto

The word “pesto”, came from the Italian verb, pestare”, means to crush, grind, or pound. This really simple herb composition is made from fresh basil leaves, pine nuts, parmigiano reggiano, emulsified in good quality extra virgin olive oil. 156 more words


Nuts About Nuts

I love nuts! My whole family is nuts, including myself! I add nuts to cookies and brownies. I add them to my ice cream. I add nuts to my salads. 569 more words

Outdoor Cooking