2,248 red wine recipes

A lighter chicken pesto pasta with a yogurt-based spinach pesto, fresh basil, pine nuts, and Parmesan tossed with penne. Half the fat of traditional pesto, all the flavor.

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

Sorrel-chive pesto with fresh sorrel, chives, pine nuts, shallots, orange zest, and olive oil blended into a tangy herb paste. A no-cheese pesto variation that stores for months.

Sautéed chicken breast tossed with fluffy couscous, marinated artichoke hearts, sun-dried tomatoes, currants, and toasted pine nuts. Served with a tangy yogurt-tomato sauce on the side.

Browned chicken legs simmered in a balsamic-tomato sauce with tri-color bell peppers, olives, and garlic. Finished with toasted pine nuts and fresh basil for a vibrant Mediterranean one-pan dinner.

Chilled orzo pasta salad with fresh corn, smoked chicken, red pepper, and basil in a sweet-spicy rice vinegar and lime dressing. Topped with toasted pine nuts.

Stuffed bell peppers filled with millet pilaf cooked in a cilantro-lime-serrano broth with corn and tomatoes. A vibrant vegan main dish topped with pine nuts.

Bombay nut and raisin mix with almonds, pine nuts, and cashews toasted in curry butter with garlic, Worcestershire, and broken pretzels. A sweet-savory-spicy snack mix.

Pureed pinto bean soup with New Mexican red chile, cream, fresh herbs, and toasted pine nuts. Velvety, rustic Southwestern soup with deep slow-cooked bean flavor.

Bread machine focaccia loaded with kalamata olives, pine nuts, roasted red peppers, and Italian herbs. Toss everything in, press start, walk away. Mediterranean flavor with zero effort.

Grilled raspberry chicken: breasts marinated in maple-raspberry vinaigrette, brushed with a sweet-spicy raspberry glaze and topped with toasted pine nuts. Sweet, tart, and a little fiery.

The salad tastes fresh and summery although it is made with winter greens. The dressing is low calorie and it will keep for a week.

Tender lamb chunks braised with turmeric, cardamom, and nutmeg, then folded with wilted spinach and tangy yogurt. This Afghan stew packs warm spice and bright citrus over fluffy rice pilaf.

Sicilian tomato pesto with toasted pine nuts, fresh basil, Parmesan, and red pepper flakes folded with chopped tomatoes and tossed through linguine. Bright, rustic, and ready in 30 minutes.

Pine nut pasta salad with butter-toasted pine nuts, alphabet pasta, bell peppers, parsley, and a lemon-olive oil dressing topped with Parmesan. A colorful chilled side dish.

Cold quinoa olive salad with green and black olives, pine nuts, red bell pepper, and umeboshi plum vinegar. A protein-packed vegetarian side with Mediterranean-Japanese flavors.