516 gut recipes

Two-layer apricot bars with a buttery shortbread base and a chewy brown sugar-apricot-nut topping, rolled in powdered sugar. Makes 75 bite-sized bars from one pan.

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.

Chocolate thumbprint cookies rolled in chopped nuts with melted chocolate chips swirled into each indent. Buttery, nutty, and rich with a double dose of chocolate.

Oatmeal rocks are chunky, old-fashioned drop cookies loaded with oats, dates or raisins, and chopped nuts. A stiff-dough cookie with crunchy edges and a hearty, chewy bite.

A moist, tropical banana bread with a hint of lemon and crunchy nuts, perfect for breakfast or a snack. This recipe yields a single loaf, ideal for sharing.

Fresh pesto pasta with basil, sauteed garlic, pine nuts, miso paste, and lemon juice. A dairy-free, vegan pesto that gets its umami depth from miso instead of Parmesan.

Savory vegetarian nut loaf with cottage cheese, breadcrumbs, and poultry seasoning baked until golden on top. A hearty meatless main dish that's a hit at Thanksgiving or any weeknight supper.

Crisp asparagus stir-fried with fresh ginger, toasted sesame oil, and roasted cashews, finished with a splash of soy sauce. A 6-ingredient Chinese side dish ready in 25 minutes.

Smoky chipotle-ancho chili pesto with roasted red bell pepper, pine nuts, garlic, and olive oil. A bold, vegan Mexican-inspired sauce for pasta, grilled meats, or sandwiches.

Crisp snow peas, raw zucchini, cherry tomatoes, and toasted pine nuts tossed in a shallot-red wine vinaigrette and served chilled. A fresh, light side dish for two.

Chocolate coffee cake topped with crushed Heath toffee bars and nuts over a tender buttermilk crumb. A streusel-style brunch cake with crunchy toffee in every bite.

Chocolate pinon cookies with grated semi-sweet chocolate and toasted pine nuts in a buttery shortbread dough, dusted with powdered sugar. A Southwestern-inspired holiday cookie.

Pound cake brownies blend buttery pound cake richness with melted chocolate and chopped nuts. Dense, fudgy bars with a tender crumb, dusted with powdered sugar.

Fudge cakes with melted unsweetened chocolate, butter, and chopped nuts in a light batter lifted with stiffly beaten egg whites. Somewhere between a brownie and a cake, frosted and cut into bars.

Lemon pistachio quick bread with lemon-rubbed sugar, buttermilk, and chopped pistachios, soaked with a hot lemon syrup glaze while still warm from the oven.

Banana loaf with lemon zest, dried apricots, and nuts in a moist quick bread batter. A citrus-bright twist on classic banana bread with chewy fruit pieces throughout.