Probably the most well-known recipe to use pine nuts. A classic Italian sauce that pairs well with pasta, grilled meats or baked fish.
¼ cup (75 g) Pinoli Pine nuts, toasted
2 packed cups of fresh basil leaves
2 large garlic cloves, peeled and sliced
¾ cup good quality olive oil
¼ cup parmesan cheese
Salt and pepper to taste
Dry-toast the pine nuts in a pan without oil for five minutes over medium heat, watching and shaking frequently, until just lightly brown and cool to room temperature on a plate. Puree all ingredients in a food processor to form a smooth paste, or pulse for a chunkier pesto. Store in the fridge or freezer in small containers.