18 Delicious Pine Nut Recipes for Every Occasion

Welcome to a world where pine nuts transform the ordinary into the extraordinary! Whether you’re whipping up a quick weeknight dinner, celebrating with seasonal favorites, or indulging in some comfort food, these 18 delicious pine nut recipes are your ticket to culinary delight. Perfect for home cooks across North America, each dish promises to bring a little extra crunch and flavor to your table. Ready to explore? Let’s dive in!

Pine Nut and Basil Pesto Pasta

Whip up this vibrant Pine Nut and Basil Pesto Pasta for a quick, flavorful meal that’s as nutritious as it is delicious.

Ingredients

• 2 cups fresh basil leaves, packed
• 1/3 cup pine nuts
• 2 garlic cloves, minced
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12 ounces pasta of your choice

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, toast the pine nuts in a dry skillet over medium heat for 3-4 minutes, until golden and fragrant. Let cool slightly.
3. In a food processor, combine the basil, toasted pine nuts, minced garlic, Parmesan cheese, salt, and black pepper. Pulse until finely chopped.
4. With the processor running, slowly drizzle in the olive oil until the pesto is smooth and well combined.
5. Toss the cooked pasta with the pesto, adding reserved pasta water a tablespoon at a time until the desired consistency is reached.

The creamy texture of the pesto clings beautifully to the pasta, while the pine nuts add a delightful crunch and depth of flavor.

Tip: For an extra burst of freshness, stir in a handful of halved cherry tomatoes just before serving.

Roasted Brussels Sprouts with Pine Nuts

These Roasted Brussels Sprouts with Pine Nuts turn a simple side into something special with their crispy edges and nutty crunch.

Ingredients

• 1 1/2 pounds Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup pine nuts
• 1 tablespoon balsamic vinegar

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the Brussels sprouts with 3 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
3. Spread the Brussels sprouts in a single layer on the prepared baking sheet. Roast for 20 minutes, then stir and add 1/4 cup pine nuts. Roast for another 5-10 minutes until the sprouts are golden and crispy.
4. Drizzle with 1 tablespoon balsamic vinegar right before serving for a sweet and tangy finish.

The balsamic vinegar not only adds a pop of flavor but also helps to balance the richness of the pine nuts, making this dish a standout side.

Tip: For extra crispiness, make sure the Brussels sprouts are completely dry before tossing them with oil.

Pine Nut Crusted Salmon

Elevate your weeknight dinner with this Pine Nut Crusted Salmon, a dish that combines the richness of salmon with the crunch and nuttiness of pine nuts for a meal that’s both elegant and easy to make.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 1/2 cup pine nuts, finely chopped
• 1/4 cup breadcrumbs
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, mix together the finely chopped pine nuts, breadcrumbs, salt, and black pepper.
3. In another bowl, whisk together the Dijon mustard and honey.
4. Brush the top of each salmon fillet with the mustard-honey mixture, then press the pine nut mixture onto the top to form a crust.
5. Drizzle the olive oil over the crusted salmon fillets and place them on the prepared baking sheet.
6. Bake for 12-15 minutes, or until the salmon is cooked through and the crust is golden brown.
7. Sprinkle with fresh parsley before serving.

The combination of the sweet honey-mustard glaze with the savory pine nut crust creates a delightful contrast that’s sure to impress. Perfect for when you want to add a touch of sophistication to your dinner table without spending hours in the kitchen.

Tip: For an extra crispy crust, you can briefly broil the salmon for the last 1-2 minutes of cooking—just keep an eye on it to prevent burning.

Spinach and Pine Nut Stuffed Chicken

Elevate your weeknight dinner with this Spinach and Pine Nut Stuffed Chicken, a dish that’s as nutritious as it is flavorful, combining tender chicken with a rich, nutty filling.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• 1/4 cup pine nuts, toasted
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix together the chopped spinach, toasted pine nuts, ricotta cheese, Parmesan cheese, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Make a pocket in each chicken breast by slicing horizontally through the thickest part, being careful not to cut all the way through.
4. Stuff each chicken breast with the spinach and pine nut mixture, then secure with toothpicks if necessary.
5. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and cook for 3-4 minutes on each side until golden brown.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
7. Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, ensuring every bite is moist and flavorful.

The combination of creamy ricotta and crunchy pine nuts stuffed inside juicy chicken creates a delightful contrast in textures that’s sure to impress.

Tip: For an extra burst of flavor, drizzle the cooked chicken with a little balsamic glaze before serving.

Pine Nut and Honey Granola

Start your morning with a crunch and a touch of sweetness with this Pine Nut and Honey Granola, a delightful twist on the classic breakfast staple.

Ingredients

• 3 cups old-fashioned rolled oats
• 1 cup pine nuts
• 1/2 cup honey
• 1/4 cup olive oil
• 1 tsp vanilla extract
• 1/2 tsp salt

Instructions

1. Preheat your oven to 300°F and line a baking sheet with parchment paper.
2. In a large bowl, combine 3 cups old-fashioned rolled oats and 1 cup pine nuts.
3. In a small saucepan over low heat, warm 1/2 cup honey, 1/4 cup olive oil, 1 tsp vanilla extract, and 1/2 tsp salt until the mixture is fluid and well combined.
4. Pour the honey mixture over the oats and pine nuts, stirring until everything is evenly coated.
5. Spread the mixture onto the prepared baking sheet in an even layer and bake for 25 minutes, stirring halfway through, until the granola is golden and fragrant.
6. Let the granola cool completely on the baking sheet before breaking it into clusters.

The combination of toasty pine nuts and sweet honey creates a granola that’s irresistibly crunchy and perfectly balanced in flavor.

Tip: Store your granola in an airtight container to keep it fresh and crunchy for up to two weeks.

Pine Nut Cookies with Rosemary

These Pine Nut Cookies with Rosemary are a delightful twist on the classic cookie, offering a savory-sweet flavor that’s perfect for your next tea time or as a sophisticated snack.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/4 cup pine nuts, plus extra for topping
• 1 tbsp fresh rosemary, finely chopped
• 1/2 tsp salt
• 1 egg yolk

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the egg yolk and mix until well combined.
4. Stir in the all-purpose flour, chopped rosemary, and salt, mixing until a dough forms.
5. Fold in the 1/4 cup of pine nuts until evenly distributed throughout the dough.
6. Roll the dough into small balls, place them on the prepared baking sheet, and gently press a few extra pine nuts onto the top of each cookie.
7. Bake for 12-15 minutes, or until the edges are just starting to turn golden.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The combination of crunchy pine nuts and aromatic rosemary gives these cookies a unique flavor profile that’s both refreshing and indulgent.

Tip: For an extra flavor boost, lightly toast the pine nuts before adding them to the dough.

Pine Nut and Parmesan Cheese Ball

Imagine a creamy, nutty delight that’s perfect for your next gathering—this Pine Nut and Parmesan Cheese Ball is a crowd-pleaser that’s as easy to make as it is delicious.

Ingredients

• 8 oz cream cheese, softened
• 1 cup grated Parmesan cheese
• 1/2 cup toasted pine nuts
• 1 tbsp fresh lemon juice
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, finely chopped

Instructions

1. In a large bowl, combine the softened cream cheese, grated Parmesan cheese, lemon juice, garlic powder, salt, and black pepper. Mix until all ingredients are well incorporated.
2. Shape the mixture into a ball using your hands, then wrap it in plastic wrap. Chill in the refrigerator for at least 1 hour to firm up.
3. After chilling, roll the cheese ball in the toasted pine nuts and chopped parsley until fully coated.
4. Serve immediately or store in the refrigerator until ready to serve. For the best flavor, let it sit at room temperature for about 15 minutes before serving.

The combination of creamy cheese and crunchy pine nuts creates a delightful contrast that’s sure to impress your guests.

Tip: For an extra flavor boost, toast the pine nuts in a dry skillet over medium heat until golden before using.

Pine Nut and Olive Tapenade

This Pine Nut and Olive Tapenade is a vibrant, flavorful spread that’s perfect for elevating your appetizer game with minimal effort.

Ingredients

• 1 cup pitted Kalamata olives
• 1/2 cup toasted pine nuts
• 2 tbsp capers, drained
• 1 small garlic clove, minced
• 2 tbsp fresh lemon juice
• 1/4 cup extra virgin olive oil
• 1/4 tsp freshly ground black pepper

Instructions

1. In a food processor, combine the Kalamata olives, toasted pine nuts, capers, and minced garlic. Pulse until the mixture is coarsely chopped.
2. Add the fresh lemon juice and pulse a few more times to incorporate.
3. With the processor running, slowly drizzle in the extra virgin olive oil until the tapenade reaches your desired consistency.
4. Season with freshly ground black pepper, then pulse once more to mix.
5. Transfer the tapenade to a serving bowl and let it sit for at least 10 minutes to allow the flavors to meld before serving.

The combination of briny olives and buttery pine nuts creates a tapenade with a luxuriously rich texture and depth of flavor that’s surprisingly simple to achieve.

Tip: For an extra layer of flavor, toast the pine nuts in a dry skillet over medium heat until golden before adding them to the processor.

Pine Nut and Goat Cheese Salad

This Pine Nut and Goat Cheese Salad is a delightful mix of creamy, crunchy, and fresh flavors that come together in a dish as beautiful as it is tasty.

Ingredients

• 6 cups mixed greens (such as arugula, spinach, and romaine)
• 1/2 cup pine nuts, toasted
• 4 oz goat cheese, crumbled
• 1/4 cup extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the mixed greens, toasted pine nuts, and crumbled goat cheese.
2. In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey, salt, and black pepper until well blended.
3. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
4. Serve immediately to enjoy the contrast of the warm, toasted pine nuts with the cool, crisp greens and creamy goat cheese.

The magic of this salad lies in the harmony of textures and flavors—the richness of the goat cheese perfectly balances the earthy pine nuts and the tangy-sweet dressing.

Tip: Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring constantly, until golden and fragrant for an extra layer of flavor.

Pine Nut and Chocolate Chip Biscotti

These Pine Nut and Chocolate Chip Biscotti are a delightful twist on the classic Italian cookie, offering a perfect balance of nutty and sweet flavors that are irresistible with your morning coffee or as an afternoon treat.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup pine nuts, toasted
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 1 tsp baking powder, and 1/4 tsp salt.
3. Beat in 2 large eggs and 1 tsp vanilla extract until the dough comes together. Fold in 1/2 cup toasted pine nuts and 1/2 cup semi-sweet chocolate chips.
4. Divide the dough in half and shape each into a log about 12 inches long. Place on the prepared baking sheet, spacing them well apart.
5. Bake for 25 minutes until the logs are firm and lightly golden. Remove from the oven and let cool for 10 minutes.
6. Reduce the oven temperature to 325°F. Slice the logs diagonally into 1/2-inch thick slices and arrange them cut side down on the baking sheet.
7. Bake for another 10 minutes, then flip the biscotti and bake for an additional 10 minutes until crisp and golden.

The combination of crunchy pine nuts and melty chocolate chips in these biscotti creates a texture contrast that’s simply addictive, making them a standout in any cookie jar.

Tip: Toasting the pine nuts before adding them to the dough enhances their flavor and gives the biscotti an extra crunch.

Pine Nut and Lemon Zest Rice Pilaf

Brighten up your dinner table with this Pine Nut and Lemon Zest Rice Pilaf, a dish that brings a refreshing twist to the classic pilaf with its zesty and nutty flavors.

Ingredients

• 1 cup long-grain white rice
• 2 cups chicken or vegetable broth
• 1/4 cup pine nuts
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat the olive oil in a medium saucepan over medium heat. Add the onion and garlic, sautéing until soft and translucent, about 3 minutes.
2. Add the rice to the saucepan, stirring to coat the grains with oil. Toast the rice for 2 minutes until slightly golden.
3. Pour in the broth, then add the lemon zest, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
4. While the rice cooks, toast the pine nuts in a dry skillet over medium heat until golden, about 3 minutes, stirring frequently to prevent burning.
5. Once the rice is cooked and the liquid is absorbed, fluff with a fork. Stir in the toasted pine nuts and chopped parsley before serving.

The combination of toasted pine nuts and fresh lemon zest gives this pilaf a delightful crunch and brightness, making it a perfect side dish for grilled meats or fish.

Tip: For an extra layer of flavor, toast the pine nuts in a bit of butter instead of dry-toasting.

Pine Nut and Garlic Hummus

Elevate your snack game with this Pine Nut and Garlic Hummus, a creamy blend with a nutty twist that’s perfect for dipping or spreading.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup tahini
• 1/4 cup fresh lemon juice
• 2 cloves garlic, minced
• 1/4 cup pine nuts, plus extra for garnish
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 2 tablespoons olive oil, plus extra for drizzling
• 2-3 tablespoons water

Instructions

1. In a food processor, combine the chickpeas, tahini, lemon juice, minced garlic, 1/4 cup pine nuts, salt, and cumin. Process until the mixture is finely ground.
2. With the processor running, slowly add the 2 tablespoons olive oil and 2-3 tablespoons water, one tablespoon at a time, until the hummus reaches your desired consistency.
3. Transfer the hummus to a serving bowl. Drizzle with a little olive oil and sprinkle with extra pine nuts for garnish.

The toasted pine nuts add a delightful crunch and richness that sets this hummus apart from the classic version.

Tip: For an extra flavor boost, toast the pine nuts in a dry skillet over medium heat for 2-3 minutes before adding them to the food processor.

Pine Nut and Dried Fruit Stuffing

This Pine Nut and Dried Fruit Stuffing is a delightful twist on the classic, offering a sweet and nutty flavor that perfectly complements any holiday meal.

Ingredients

• 1 loaf (about 1 lb) day-old sourdough bread, cubed
• 1/2 cup unsalted butter
• 1 large onion, finely chopped
• 2 celery stalks, finely chopped
• 1/2 cup pine nuts
• 1/2 cup mixed dried fruits (such as apricots, cranberries, and raisins), chopped
• 2 cups chicken or vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh sage, chopped
• 1 tbsp fresh thyme, chopped

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, melt the butter. Add the onion and celery, cooking until soft, about 5 minutes.
3. Stir in the pine nuts and dried fruits, cooking for another 2 minutes until the pine nuts are lightly toasted.
4. In a large bowl, combine the bread cubes with the onion mixture. Add the salt, pepper, sage, and thyme, tossing to distribute evenly.
5. Gradually pour in the broth, stirring until the bread is moist but not soggy. Transfer the mixture to the prepared baking dish.
6. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden and crispy.

The combination of crunchy pine nuts and sweet dried fruits creates a stuffing that’s both flavorful and texturally exciting, making it a standout side dish.

Tip: For an extra layer of flavor, toast the pine nuts in a dry skillet before adding them to the stuffing mixture.

Pine Nut and Caramelized Onion Tart

This Pine Nut and Caramelized Onion Tart is a showstopper with its sweet onions, buttery crust, and crunchy pine nuts — perfect for impressing guests or treating yourself to a fancy lunch.

Ingredients

• 1 pre-made pie crust (or homemade if you’re feeling ambitious)
• 2 large onions, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup pine nuts
• 1/2 cup grated Parmesan cheese
• 2 eggs
• 1/2 cup heavy cream

Instructions

1. Preheat your oven to 375°F. Roll out the pie crust and fit it into a 9-inch tart pan. Prick the bottom with a fork and bake for 10 minutes. Set aside.
2. In a large skillet, heat the olive oil and butter over medium heat. Add the onions, sugar, salt, and black pepper. Cook, stirring occasionally, for about 20 minutes until the onions are deeply golden and caramelized.
3. Spread the caramelized onions evenly over the pre-baked crust. Sprinkle the pine nuts and Parmesan cheese on top.
4. In a small bowl, whisk together the eggs and heavy cream. Pour this mixture over the onions, nuts, and cheese.
5. Bake the tart at 375°F for 25-30 minutes, until the filling is set and the top is lightly golden.

The magic of this tart lies in the contrast between the sweet, soft onions and the crisp, nutty pine nuts, all held together by a creamy, savory custard.

Tip: For an extra flavor boost, toast the pine nuts in a dry skillet for a few minutes before adding them to the tart.

Pine Nut and Mint Yogurt Dip

This Pine Nut and Mint Yogurt Dip is a refreshing twist on classic yogurt dips, combining the earthy crunch of pine nuts with the bright freshness of mint for a crowd-pleasing appetizer.

Ingredients

• 1 cup plain Greek yogurt
• 1/4 cup toasted pine nuts
• 2 tbsp fresh mint leaves, finely chopped
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. In a medium bowl, combine the Greek yogurt, toasted pine nuts, chopped mint, lemon juice, salt, and black pepper. Stir until all ingredients are well incorporated.
2. Drizzle the olive oil over the top of the dip and gently fold it in to create a marbled effect.
3. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
4. Serve chilled with your choice of dippers, such as pita chips or fresh vegetables.

The contrast between the creamy yogurt and the crunchy pine nuts makes this dip a textural delight, while the mint adds a burst of freshness that elevates it beyond the ordinary.

Tip: For an extra layer of flavor, lightly toast the pine nuts in a dry skillet over medium heat until golden before adding them to the dip.

Pine Nut and Sun-Dried Tomato Quiche

This Pine Nut and Sun-Dried Tomato Quiche is a delightful twist on the classic, offering a perfect balance of nutty and tangy flavors that will brighten up any brunch table.

Ingredients

• 1 pre-made pie crust (9-inch)
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup pine nuts, toasted
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F (190°C). Place the pre-made pie crust in a 9-inch pie dish and set aside.
2. In a large bowl, whisk together 4 large eggs and 1 cup heavy cream until smooth. Stir in 1/2 cup grated Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Heat 1 tablespoon olive oil in a small pan over medium heat. Add 1/2 cup chopped sun-dried tomatoes and sauté for 2 minutes to soften.
4. Spread the sautéed sun-dried tomatoes evenly over the bottom of the pie crust. Pour the egg mixture over the tomatoes. Sprinkle 1/4 cup toasted pine nuts on top.
5. Bake at 375°F (190°C) for 35-40 minutes, or until the quiche is set and the top is golden brown.

The combination of creamy Parmesan, tangy sun-dried tomatoes, and crunchy pine nuts creates a quiche that’s as visually appealing as it is delicious.

Tip: For an extra flavor boost, try adding a sprinkle of fresh basil leaves on top before serving.

Pine Nut and Cinnamon Rolls

Imagine waking up to the sweet aroma of cinnamon and pine nuts wafting through your kitchen—these rolls are a cozy morning game-changer.

Ingredients

• 1 cup warm milk (110°F)
• 2 1/4 tsp active dry yeast
• 1/2 cup granulated sugar
• 1/3 cup melted butter
• 2 large eggs
• 4 cups all-purpose flour
• 1 tsp salt
• 1 cup packed brown sugar
• 2 1/2 tbsp ground cinnamon
• 1/3 cup pine nuts, toasted
• 1/2 cup softened butter

Instructions

1. In a large bowl, dissolve yeast in warm milk. Add granulated sugar, melted butter, eggs, flour, and salt. Mix until a soft dough forms.
2. Knead dough on a floured surface for 5 minutes, then place in a greased bowl, cover, and let rise for 1 hour or until doubled.
3. Mix brown sugar and cinnamon in a small bowl. Roll dough into a 16×21 inch rectangle. Spread softened butter over dough, then sprinkle with cinnamon sugar and pine nuts.
4. Roll dough tightly from the long edge, cut into 12 slices, and place in a greased 9×13 inch pan. Cover and let rise for 30 minutes.
5. Preheat oven to 400°F. Bake rolls for 15-20 minutes until golden brown.

The toasted pine nuts add a delightful crunch and nutty flavor that pairs perfectly with the sweet cinnamon swirl.

Tip: For extra gooey rolls, drizzle with a simple glaze of powdered sugar and milk right after baking.

Pine Nut and Apple Stuffed Pork Chops

These Pine Nut and Apple Stuffed Pork Chops are a delightful twist on a classic, combining sweet, savory, and nutty flavors in every bite.

Ingredients

• 4 bone-in pork chops, 1-inch thick
• 1 cup finely chopped apple
• 1/4 cup toasted pine nuts
• 1/4 cup breadcrumbs
• 2 tbsp melted butter
• 1 tbsp chopped fresh sage
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F. In a bowl, mix together the chopped apple, toasted pine nuts, breadcrumbs, melted butter, chopped sage, 1/2 tsp salt, and 1/4 tsp black pepper to create the stuffing.
2. Cut a pocket into the side of each pork chop. Stuff each chop generously with the apple mixture, then secure with toothpicks if necessary.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed pork chops for 3 minutes per side until golden brown.
4. Transfer the skillet to the oven and bake for 20 minutes, or until the pork reaches an internal temperature of 145°F.
5. Let the pork chops rest for 5 minutes before serving. The contrast of the juicy apple filling with the crispy, golden pork is simply irresistible.

Tip: For an extra crunch, sprinkle additional toasted pine nuts on top before serving.

Conclusion

We hope this roundup of 18 delicious pine nut recipes inspires your next culinary adventure! From cozy dinners to festive gatherings, there’s something for every occasion. Don’t forget to try your favorites, share your thoughts in the comments, and pin the recipes you love on Pinterest. Happy cooking!

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