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12-02-2013, 06:53 AM
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User
Join Date: Feb 2013
Location: Somewhere in Northern Italy
Posts: 2,646
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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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