Tag Archives: Pine Nuts

Recipes

Healthy Herb Garden Fresh Parsley Pesto Pine Nut Pasta Recipe (Gluten-Free, Dairy-Free, Soy-Free, Vegan)

Partake of a sinless garden of earthly delights with this recipe for parsley pesto pine nut pasta. These herb garden fresh noodles are guilt-free because they are gluten-free, dairy-free, soy-free, and vegan. This dish is so deliciously delectable that Eve herself wouldn’t know it was healthy!

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Ingredients:

  • 4 cups fresh Italian flat leaf parsley (or try basil, or even cilantro)
  • ¾ cup pine nuts (+ more for garnish)
  • ¾ cup extra virgin olive oil (adjust for taste)
  • 1 teaspoon minced garlic (adjust for taste)
  • â…“ cup vegan parmesan (or regular variety) + extra to serve with
  • ½ teaspoon sea salt (adjust for taste)
  • ¼ teaspoon ground black peppercorns (adjust for taste)
  • 16 ounce package gluten-free brown rice spaghetti style pasta (or any variety)

Instructions:

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Gather all of the ingredients, and wash the fresh herbs. Boil the pasta according to its package instructions.

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Mince the parsley in a food processor adding olive oil, pine nuts, parmesan. Add the seasonings then taste it. (Adjust the mixture as desired, but keep in mind that the flavor should be really strong at this point because it will be diluted by two cups of pasta.)

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Drain the pasta and add the pesto to it. (I do this in the same warm pot I cooked the pasta in.) Cover the pot to keep the pasta warm until serving, and then transfer it to a pretty serving dish. Garnish with additional pine nuts and flower-cut radishes if you like.

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I’ve even made this recipe without adding any parmesan at all, and everyone still thought it was wonderful. (This is a great way to indulge in a weeknight meal while cutting a few extra calories.)

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Serve the pasta along with a side salad of mesclun greens topped with sliced radishes and pine nuts. Offer parmesan, sea salt, pepper, olive oil and vinegar for each guest to season their own greens with.

082Leigh We served Italian pomegranate soda in lieu of wine for this luncheon.

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See how to easily craft your own herb garden napkins rings from printed fabric, get your own free basil seed card printables (invitations, place-cards, food tents, menus, herb markers) and learn how to effortlessly customize a table setting with Washi tape here!

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Be sure to check out more of the Fresh Herb Garden Luncheon Tablescape here.

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Race you to the herb garden!

Faithfully Yours,

Leigh

Recipes

Sautéed Kale, Spinach, Chard & Pine Nuts with Herb Roasted Chicken Option (Allergy-Friendly Recipe)

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This sautéed greens with chicken recipe makes an easy but elegant weeknight meal, yet is worthy to set before a table full of guests. The kale, spinach, chard and protein packed pine nuts make a lovely side dish or even a delicious meal by themselves. Succulent herb roasted chicken may left off vegan plates and extra pine nuts added instead. This makes it easier for families of mixed preferences to adapt peaceably… and peace is the perfect ingredient for a family gathering!

Ingredients:

  • ~1 pound of greens (I used baby kale, baby spinach, & baby chard)
  • ½ cup pine nuts (or any nut you prefer)
  • ¼ cup olive oil (or another healthy flavorful oil, adjust amount as desired)
  • ½ orange (or use another citrus juice)
  • 1 teaspoon dried marjoram (add more if using fresh)
  • 1 teaspoon dried thyme (add more if using fresh)
  • sea salt & ground peppercorns (to taste, or use a salt substitute)
  • Optional: chicken breasts (1 for each person, + extra herbs & olive oil)

Instructions:

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If opting for the roasted chicken, prepare that first so it may be cooking while you fix the greens. Drizzle olive oil over the chicken breasts and sprinkle marjoram, thyme, salt and pepper over them. Roast them in a 375ᵒ oven for about 45 minutes. (Adjust the cooking time to the size of your portions and your oven’s temperament… the pieces I cooked were huge!)

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Wash your greens well in a colander. (I chose baby varieties not merely for their tenderness, but also to save time in preparation. They don’t need to be chopped or have hard core stems removed.)

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Heat the pine nuts and olive oil in a pan on the stove. (I actually used my big wok because the sloped sides prevent the greens from overcooking.) When they are bit browned, add the greens.

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Also add in the herbs and seasoning, and toss to cook down. (The volume of the greens will shrink as it’s cooked, so you can add smaller portions a little at a time until all of it fits in.)

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Off of the heat, squeeze in the citrus juice and mix well. (Heat negates the vitamin C benefit.)

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Serve them whole, or slice the roasted chicken breasts for presentation.

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Add more herbs, pine nuts, or even a new element as garnish. (I used leeks in the pictured dish… because I adore them.)

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Bon appétit y’all!

Faithfully Yours,

Leigh

P.S. If you like kale, check out my Irish Colcannon / Herbed Kale Mashed Potatoes St. Patrick’s Day Recipe (Allergy-Friendly, Gluten-Free, Dairy-Free, Vegan).

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