Posts tagged pine nuts

Mahi Mahi with Pine Nut, Parmesan, and Pesto Crust

Mahi Mahi with Pine Nut, Parmesan, and Pesto Crust 

Recipe: Mahi Mahi with Pine Nut, Parmesan, and Pesto Crust

Ingredients

  • 4 Mahi-Mahi fillets, about 6 oz. each (you can use any firm mild white fish)
  • 4 tbsp pine nuts
  • 1 oz grated Parmesan cheese
  • 2 finely minced garlic cloves
  • 2 tsp. basil pesto
  • 3 tbsp light mayo

Instructions

  1. Preheat oven to 400F. Spray casserole dish (or individual casserole dishes for presentation) with non-stick spray. Remove the fish fillets from the refrigerator and let them come to room temperature while the oven reheats. (Having the fish at room temperature is very important or it won’t cook before the crust topping gets too brown.)
  2. Use a large chef’s knife to finely chop the pine nuts and mince the garlic. Mix together chopped pine nuts, Parmesan cheese, minced garlic, basil pesto, and mayo.
  3. Use a rubber scraper to spread the crust mixture evenly over the surface of each fish fillet. Pile it on so all the crust mixture is used.
  4. Bake fish 10-15 minutes, until fish is firm to the touch and crust mixture is starting to lightly brown. Serve hot.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

Inspired By: Baked White Fish with Pine Nut, Parmesan, and Basil Pesto Crust

Pasta with Squash, Brown Butter and Rosemary

Recipe: Pasta with Squash, Brown Butter and Rosemary

Ingredients

  • One 3-pound butternut squash—peeled, seeded and cut into 1/2-inch cubes
  • 1 onion, chopped
  • 2 1/2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons chopped fresh rosemary
  • Salt and pepper
  • 2/3 pound lasagna noodles, broken into pieces
  • 4 tablespoons butter
  • 1 teaspoon fresh lemon juice
  • 1/2 cup grated parmesan cheese
  • 3 tablespoons pine nuts, toasted

Instructions

  1. Preheat the oven to 400°. In a large bowl, toss the squash, onion, olive oil and rosemary; season with salt and pepper. Place on a baking sheet and roast until the squash is tender, about 30 minutes.
  2. Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente; drain and transfer to a large bowl.
  3. In a small skillet, melt the butter over medium heat and cook, stirring occasionally, until golden, about 7 minutes. Stir in the lemon juice.
  4. Add the roasted squash, brown butter and 1/3 cup Parmesan to the pasta and toss; season with salt and pepper. Top with the pine nuts and remaining Parmesan.

Cooking time (duration): 45 min

Number of servings (yield): 4

Inspired By: Pasta with Squash, Brown Butter and Rosemary

Garlic Scape Pesto

Garlic Scape Pesto

Recipe: Garlic Scape Pesto

This year we received garlic scapes from our farm share and we had no idea what to do with them. They make a great pesto which is good on pasta or as a bread dip, but my favorite is as a pizza sauce.

Ingredients

  • 2 cups garlic scapes, chopped
  • 1 cup parmesan cheese, grated
  • 1 cup extra virgin olive oil
  • 1/4 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 cups pine nuts or slivered almonds, toasted (optional)

Instructions

  1. Place the the scapes, parmesan, oil, salt, pepper and nuts into a blender.
  2. Pulse to chop and mix ingredients. Stop slightly before desired consistency.
  3. Sample and adjust ingredients to your tastes. Extra oil can be added to create a thinner pesto.
  4. Store pesto in refrigerator with plastic wrap touching pesto to slow down oxidation. Pesto will last for a couple days in the refrigerator or may be frozen for a couple months.

Personal Notes

A food processor may also be used, but I find a blender easier and less likely to leak and create a mess.

Cooking time (duration): 15 min

Inspired By: Garlic Scape Pesto

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