371 grape nut recipes

Pesto grilled chicken marinated in homemade basil pesto with pine nuts, Parmesan, and garlic. Make the pesto fresh and grill for smoky, herb-crusted results.

Sauteed spinach with pine nuts and golden raisins cooks fresh spinach in garlic oil with sweet raisins and toasted pine nuts, finished with balsamic and parmesan. Sicilian side in 5 minutes.

Light basil pesto pasta with toasted pine nuts, Parmesan, garlic, and reduced chicken broth instead of heavy oil. Fresh, bright, and ready in 20 minutes.

Orzo with spinach and toasted pine nuts, cooked risotto-style in garlic-infused water with Parmesan. A 15-minute Mediterranean side dish or light vegetarian dinner.

This arugula salad is so easy to make, and the fresh veggies give you so refreshing taste; it can be served with any main course.

Spinach with pine nuts and raisins sauteed in garlic butter, topped with Parmesan and broiled until golden. A classic Italian-style side dish.

This delicious one-pan meal will for sure make everyone want extra.

Vegetarian white lasagna layered with grated butternut squash, silky leek bechamel, Parmesan, and toasted pine nuts. Feeds a crowd and tastes even better the next day.

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Goat cheese and spinach phyllo turnovers with pine nuts, parmesan, rosemary, and lemon zest. Crispy Greek-style spanakopita triangles perfect for appetizers.

Pesto pizza appetizer with homemade basil pesto, pine nuts, and Parmesan on pre-made pizza shells. Bakes in just 5 minutes for a quick, fragrant party snack.

No-cook spinach pesto pasta sauce with fresh basil, parsley, pine nuts, ripe tomatoes, garlic, and Parmesan. Blender-quick, served at room temperature over hot pasta.

Pesto is a fragrant green sauce that many people regard as one of Genoa's greatest gifts to the world. It is a natural complement to tomatoes. Recipe from the California Culinary Acadamy.

Basil pesto bread with homemade pine nut pesto, Roma tomatoes and melted mozzarella on Italian bread. Easy broiled Italian-style appetizer or light meal.

Angel hair pasta in a fresh carrot juice and basil sauce with pine nuts, lemon, and white beans. A creative, nearly fat-free vegetarian pasta with vibrant color.

Fennel risotto with pistachios, red bell pepper, and Parmesan stirred into creamy arborio rice. An elegant vegetarian main or side with a subtle anise warmth.