Eric,
We use them in several chestnut cakes, but they are essential in Genovese "pesto" that we use for pasta dishes.
here you are the recipe:
A bunch of fresh basil, leaves only properly washed and dried
3 cloves of garlic (preferably fresh not the Chinese one)
one small handful of raw pine nuts of "pinus pinaster"
about 3/4 cup of real Parmesan cheese freshly grated.
A few tablespoons of extra-virgin olive oil
Good lunch
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