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Your Favorite Nut-Heavy Dishes

I've always admired the Chinese or Chinese-American use of nuts in dishes. Cashew pork, walnut chicken, almond beef--absolutely love 'em. Even more than pasta with pesto, these are my favorite nut-heavy dishes.

And yours?

*For the purposes of this thread, "nut" is not defined biologically (cashews are not nuts) but by how a given entity functions as food (cashews are nuts).

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  1. Easy.... pecan pie :)

    ... Baklava...

    And any well-made nut-based ice cream

    1. chicken salad (for sandwiches), Poached chicken, garlic salt, diced scallions, mayonnaise, and tons of toasted slivered almonds.

      Cocktail nuts. Rosemary, brown sugar, butter and cayenne, roasted on almonds. (can you guess my favorite nut?)

      Wine poached pears, stuffed with blue cheese, dried cranberries and tons of toasted pistachios.

      1. Pecan crusted catfish. Cashew satay.

        1. Cashew crusted chicken with extra cashews.

          1. Coffee cakes with a liberal layer of ground walnut/brown sugar blend.

            A Slovakian/Austrian/Czech nut roll (a rolled cake layered with a ground nut and apple sauce and rolled up).

            Sticky buns with lots of walnuts or pecans.

            Chocolate chip cookies with walnuts. Actually, any cookies that has nuts!

            1. My personal favorite would be one of the many kormas or variations on malai kofta that make a rich, creamy gravy out of pureed cashews or almonds. Second would be meat braised with peanut sauce as in kare kare or maffe.

              1. Sweet potato peanut stew (uses both peanut butter and peanuts)
                Homemade Larabars (cashews)
                Cold sesame peanut noodles

                3 Replies
                1. re: Ttrockwood

                  Are you willing to share your cashew bar recipe (here or on home cooking)? I've tried every version of homemade Larabars that I can find, and they've been lacking something and don't hold together well.

                  1. re: pine time

                    Sorry for the late reply- i use this recipe: http://ohsheglows.com/2013/01/16/home...
                    sometimes without choco chips. She gives great directions, the salt is really important

                    1. re: Ttrockwood

                      Thanks--has 2 of hub's favorite items, raw cashews and dates. Will make them this weekend.

                2. As TombstoneShadow said, baklava and pecan pie, as well as peanut butter pies for sure.

                  Also, (when it existed) the Rainforest Crunch Bar. Do any granola/"health" bars these days contain brazil nuts?

                  Any South Asian dish I've tried with nuts has been a good call, and for the most part, that includes desserts.

                  In China, I was tutoring a couple of students, and their mothers always asked me what I'd like to eat. Apparently, both took that to mean combine eggplant and peanut butter, which worked out well.

                  On the very rare occasion I'm eating Chinese take-out (in the US), I'll order a chicken with cashews and eat only the cashews.

                  1. Macadamia nut encrusted halibut filet.....so good!

                    2 Replies
                    1. re: grangie angie

                      Macadamias are good with Chilean sea bass, also. My standard preparation with that fish.
                      Also, chicken salad with walnuts and grapes, and turkey stuffing with oysters and chestnuts. Toasted pecans, chipotles, and cream in a sweet potato casserole.

                      1. re: grangie angie

                        "macadamia encrusted halibut"... awesome.

                        Come to think of it, there are alot of fish and shellfish that taste great with nut crust.

                      2. Do you have a favorite recipe that you'd share? Anyone?

                        I can't STAND macadamias! Or hazelnuts/filberts. Being from the South, pecans are my handsdown faves. Oh, wait, pinenuts. I don't like fruit and nuts in just everything.

                        2 Replies
                        1. re: c oliver

                          "Do you have a favorite recipe that you'd share?"

                          As for a specific recipe, for me it's more of a general strategy. I like to pair food and wine. So, for example, I know that Muscat, Chardonnay, and Sauternes are very "nut-friendly" wines. There are others (sherries, madeira, etc.), but let's stick with Chardonnay, Muscat, and Sauternes for the moment. BTW, the chardonnay can be vino or 100% chardonnay champagne. Muscat as in Moscato d'Asti is beautiful with these dishes.

                          SO... these 3 fit numerous nuts (walnuts, peanuts, almonds, Hazelnuts, Pecans)... They also are all 3 very friendly to seafoods.

                          In my recipe, then, I want to feature a nut-crusted fish. I can add flavor notes that also match the wine I'm serving it with. For example, add coconut, garlic, cream, and/or smoke to nicely match chardonnay.... Add hints of citrus to match Sauternes or Muscat. Add ginger or cinnamon to match muscat,

                          You can also serve the dish with a side or bed of something that really matches your wine...

                          The idea is that your recipe "triangulate" so that all ingredients are complemented by the wine(s) you're serving it with!

                          Bon appetit

                        2. Cold Sesame Noodle
                          Kung Pao Chicken
                          Almond or Hazelnut Croccante
                          Rocky Road Ice Cream
                          Pad Thai

                          12 Replies
                          1. re: Cheese Boy

                            How many of those have nuts please?

                            1. re: c oliver

                              They all have lots of nuts ... epinephrine needed w/ all of them.

                              Cold Sesame Noodle (peanut butter)
                              Kung Pao Chicken (whole peanuts)
                              Almond or Hazelnut Croccante (whole almonds or hazelnuts)
                              Rocky Road Ice Cream (whole or halved almonds)
                              Pad Thai (chopped peanuts)

                              1. re: Cheese Boy

                                I've never had cold sesame noodles with peanut butter or nuts in the KPC or PT. Interesting.

                                1. re: c oliver

                                  That IS interesting... I've never had Pad Thai WITHOUT chopped peanuts. And an unscientific survey of the first 10 Google results of "Pad thai recipe" shows peanuts in every recipe (although one does say optional).

                                  1. re: Chris VR

                                    It always has peanuts when I've seen it or ordered it.

                                    1. re: fldhkybnva

                                      I was served Pad Thai without crushed peanuts one time and never went back to the restaurant.

                                    2. re: Chris VR

                                      If my Pad Thai came without peanuts, I'd send it back.

                                      1. re: Chris VR

                                        I want to apologize about that. Since I NEVER order it, I was going by google also and evidently my first cup of coffee eyes glazed/glanced right over it. Now that I know it has peanuts, I probably still won't order it.

                                    3. re: Cheese Boy

                                      I think cold sesame noodles is more appropriately using sesame paste and not peanut butter. The latter is used as a (somewhat worse) substitute

                                      1. re: jgg13

                                        I prefer the latter. I don't like tahini much either.

                                        1. re: Cheese Boy

                                          That's totally your prerogative, I'm just saying that cold sesame noodles don't really belong on a thread about nut based dishes

                                          1. re: jgg13

                                            "Nut inspired dishes" would be more accurate.

                                2. Spinach, bacon and cashew stuffing/dressing

                                  Homemade Chex mix with cashews (lots of cashews)

                                  Any stirfried dish (veg or otherwise) I make is by default "nut heavy".

                                  3 Replies
                                  1. re: Pwmfan

                                    The spinach cashew stuffing sounds great, do you have a recipe?

                                    1. re: fldhkybnva

                                      http://www.epicurious.com/recipes/foo...

                                      Instead of stuffing the onions I bake this in a casserole and just use a couple of large chopped yellow onions.

                                      I've also made this for a vegetarian friend using veggie stock and replacing the bacon with smoked almonds. Not nearly as good but she loved it.

                                  2. trout almandine

                                    satay with peanut sauce

                                    shrimp korma

                                    swiss chard with toasted pine nuts and raisins

                                    squash ravioli with brown butter and toasted pine nuts (or sometimes toasted pecans or almonds)

                                    kale/collard/spinach peanut soup/stew (Senegalese, or West African-style)

                                    stuffed grapeleaves with rice, dill, onions, cinnamon, raisins, pine nuts.

                                    ajo blanco

                                    1 Reply
                                    1. re: prima

                                      Nice list, prima, and let's go down the wine matches:

                                      trout almandine: Riesling, Moscato d'Asti... chardonnay will also work

                                      satay with peanut sauce. If there's any chili, then riesling or gewurztraminer... the safest two wines. If just grill smoke and peanuts, then chardonnay also very nice

                                      shrimp korma: Riesling or gewurztraminer, especially if you turn up the chili a bit.

                                      swiss chard with toasted pine nuts and raisins: This is a nice dish for sauvignon blanc if you keep the raisins to a minimum. If raisins are a significant flavor note, then riesling.

                                      squash ravioli with brown butter and toasted pine nuts (or sometimes toasted pecans or almonds). Sauternes can be magical here. Chardonnay also works.

                                      kale/collard/spinach peanut soup/stew (Senegalese, or West African-style). Riesling and forget it :)

                                      stuffed grapeleaves with rice, dill, onions, cinnamon, raisins, pine nuts. Riesling.

                                      ajo blanco. Chardonnay or riesling.

                                      Enjoy.

                                    2. Fesenjan--Persian stew with chicken, pomegranate molasses, and lots of walnuts.

                                      Circassian chicken--Turkish dish with chicken, chiles or cayenne, paprika, walnuts.

                                      Muhamarrah--dip with roasted red bell peppers, garlic, cumin, Aleppo pepper or chilies, pomegranate molasses, walnuts.

                                      Romesco sauce--tomatoes, almonds, and garlic, all buzzed in a food processor.

                                      2 Replies
                                      1. re: Erika L

                                        Those sound terrific. I may have to hunt around for recipes.

                                        1. re: Erika L

                                          wow, it sounds like you've eaten at my house. Those were all on my list as well.

                                        2. Trout Almondine.

                                          Cheese ball covered in crushed cashews or slivered almonds.

                                          Me, a knife, a jar of peanutbutter, and a bag of sugar bomb cereal.

                                          Crushed walnuts between layers of sweet blue and camembert cheese.

                                          1. Lots of favorites already mentioned here... one not mentioned is honey walnut shrimp!

                                            1 Reply
                                            1. re: Chris VR

                                              If I don't go to Chinatown for honey walnut shrimp when jn NYC the trip is not worth it. I can't find a place where I ive that has it, delicious and I usually abhor anything with honey.

                                            2. Pasta with walnut sauce.
                                              Salad with walnut vinaigrette and toasted walnuts (and blue cheese and sliced bartlett pears)

                                              Funny, I love nuts, but I enjoy them the most "as is". Roasted & salted pistachios in particular are my kryptonite. I can't have them near me or I will eat them all.

                                              2 Replies
                                              1. re: linguafood

                                                You and SO both. I call it clinking time - when he pulls out the bag of pistachios and goes to town, shells go-a-clinkin' for hours.

                                                1. re: fldhkybnva

                                                  There is a place just outside of Alamogordo, New Mexico called Heart of the Desert that sells Green Chile and Garlic and Red Chile (various heat levels) pistachios that are out of this world. They are comparatively inexpensive, too.

                                              2. I love walnuts on any any any salad, warm or cold.

                                                Also good is this beef and chestnut recipe; I use about a third of the called-for carrots and sub turnip instead. Also, I use a crockpot --came out fine.

                                                http://www.theguardian.com/simple-ple...

                                                1. peanut butter with sliced apples for dipping. My kiddo has a nut allergy, I can only dream. I've stopped thinking about the glory that a reese's peanut butter cup is. ..

                                                  1. Ooh, totally agree. Nuts add such a character and richness to food. Walnut chicken, especially - crunchy, umami-laden, velvety, creamy - a real taste party.
                                                    Ok, to get back to the OP, I have several dishes that qualify, and MANY desserts, if they count as a dish?
                                                    Tenderloin of lamb, seasoned w/ tarragon and rosemary and coated w/ crushed hazelnuts or pecans, seared in olive oil until just rare and then finished in a hot oven 'til mid-rare. A beautiful and simple dish.
                                                    Chicken Sebastopol: pounded chicken breast w/ a stuffing consisting of (hopefully) sourdough, apple cubes, celery, toasted chopped walnuts (lots!!); moistened w/ cider and melted butter. Rolled, tied and roasted; sliced and sauced with a hard cider jus; use any sweet, tart apple. So delicious.
                                                    What about...just nuts? No, it doesn't qualify as a dish at all; maybe a cocktail snack, but butter-toasted almonds (blanched, peeled) w/ coarse salt and any herb or spice you like - nice hostess gift. I do sugared walnuts and rosemary cayenne pecans during the holidays for gifts, and bake a mixed nut/ salted caramel bar. Yum.
                                                    Pork chops, w/ a pepita/cornbread/green chile stuffing; seasoned w/ cumin and chiles, and grilled.
                                                    Nice topic.

                                                    8 Replies
                                                    1. re: mamachef

                                                      >> 'What about...just nuts?' <<

                                                      I'd be satisfied with a beer and a mound of Honey Glazed Walnuts.

                                                      1. re: Cheese Boy

                                                        LOL. Me toooooo! Though I'd have Pepsi instead of the brew. These things are so, so troublesome; totally easy to make and totally easier to destroy an entire recipe all by oneself. It's happened, much to my chagrin/shame. Bahaw.

                                                        1. re: Cheese Boy

                                                          I make a nut mixture that is basically Chex Party Mix seasoning (Worcestershire, butter, Lawry's, garlic powder, etc.), kicked up with a screaming hot hot sauce, poured over an equal mix of filberts, pecans and cashews, and then baked low and slow like CPM. It's not bad. Not bad atoll.

                                                          1. re: Perilagu Khan

                                                            I do something very similar, PK; I increase the butter, though, and use unequal ratios because pecans are my favorite. Not bad atoll, indeed, as in: I could eat an entire recipe to my head, and be happy.

                                                            1. re: mamachef

                                                              PK would eat moon rocks if they were coated with screaming hot hot sauce....

                                                              1. re: Veggo

                                                                Funny you should mention that, Veggo.

                                                                Several years ago, me and some pals were sitting around a campfire in southwestern Colorado, passing around a handle of Ezra Brooks. I happened to have a bottle of super-hot at my side, which I had earlier used to douse some rinds. After Ezra, like Sputnik, made his seventh circuit, I spied a chunk of caleche near the campfire, and thought that it might make a decent substitute for the rinds I had earlier dispatched. So I got up off the ground, hefted the rock, coated with super-hot, and hawed right into it. Fortunately, caleche is pretty soft, as far as rocks go. And I must say, it wudn't too bad.

                                                                1. re: Perilagu Khan

                                                                  Numerous birds and fish consume soft rocks to facilitate their "regularity". No reasons why it wouldn't work for a landlubbing biped.

                                                                2. re: Veggo

                                                                  It's like THAT, is it, Veggo? I draw the line at moon rocks. :)

                                                        2. Oh--and any cake that subs ground nuts for part or all of the flour. How could I forget that entire category??

                                                          15 Replies
                                                          1. re: Erika L

                                                            Oh, yes indeed. I make a dark chocolate/ground almond flourless cake for Passover, and it is to die for. And you can make wonderful extra crispy fried chicken doing what you describe, with chopped pecans in the dredge, and so so many other awesome things.

                                                            1. re: mamachef

                                                              I have a carrot cake recipe with finely shredded carrots, ground almonds, and matzo meal or flour. It's baked in a single layer springform and I like to serve it with whipped cream spiked with dark rum. Hm. I might need to make one this weekend...

                                                              1. re: Erika L

                                                                If you dig out the recipe, would you mind sharing it here? Something like that would be perfect, as I bake for a local temple for their Oneg Shabbat get-together, and I'm always looking for something different. I've made many carrot cakes, but this sounds good. And rich. Yum.

                                                                1. re: mamachef

                                                                  this is a version you might like:

                                                                  Flourless Carrot Cake

                                                                  i adapted this from a martha rose shulman recipe which called for ground almonds. i prefer the richness of walnuts or pecans. do not skip lining the pans with parchment, or you will never get the cakes out. be sure to oil the sides of the pan, as well. regarding the carrots, she says finely grated, which is a nightmare with a box grater; use a food processor. roughly 10 ounces for 2 cups. the original didn't call for cream cheese frosting, for me the best part of carrot cake. if there’s any left, it freezes well.

                                                                  8 ounces unsalted toasted pecans or walnuts (reserve a few for garnish)
                                                                  1 1/2 teaspoons baking powder
                                                                  1/8 teaspoon salt
                                                                  4 large eggs
                                                                  1/3 cup white sugar
                                                                  1 teaspoon vanilla extract
                                                                  2 cups finely grated carrots

                                                                  1. Heat the oven to 350 degrees with a rack in the middle. Oil 2 8-inch pans (3 if using 6 eggs), and line it with parchment. Lightly oil the parchment.

                                                                  2. Grind nuts in a food processor fitted with the steel blade until finely ground, but not oily. Add the baking powder, salt, and pulse together.

                                                                  3. Beat the eggs until thick in the bowl of a standing mixer fitted with the whisk attachment, or with an electric beater. Add the sugar, and continue to beat until the mixture is thick and forms a ribbon when lifted from the bowl with a spatula. Beat in the vanilla. Add the nut mixture and the carrots in three alternating additions, and slowly beat or fold in each time.

                                                                  4. Scrape the batter into the prepared cake pans. Bake 30-minutes, until firm to the touch and beginning to pull away from the pan. A toothpick inserted into the center of the cake should come out clean. Remove from the heat, and allow to cool on a rack for 10 minutes. Run a knife around the edges of the pan, and carefully remove the spring form ring. Allow the cake to cool completely, then wrap tightly in plastic.

                                                                  Cream Cheese Frosting
                                                                  1 cup heavy cream
                                                                  8 ounces cream cheese, softened
                                                                  1/2 cup confectioners sugar (up to 1 cup if desired)
                                                                  1 teaspoon vanilla

                                                                  Beat cream cheese with a paddle until fluffy. Switch to whisk attachment, then pour in cream and whip until soft peaks form. Add sugar and mix until fully incorporated. Stir in vanilla.

                                                                  1. re: wonderwoman

                                                                    This sounds really good and I am always on the look-out for gluten-free desserts for my sister. I was curious about what changes you made to the original recipe so I googled it. She includes 1/4 cup turbinado sugar. Did you mean to include that or just prefer it less sweet? Also, she says to use a 10" springform pan and you use 2 8" pans. Are they springform or does it matter? Finally, you say to use 3 8" pans if using 6 eggs. Do you increase the other ingredients accordingly when using 6 eggs? I haven't baked enough flour-less cakes to sense if this is right or not. Thanks!

                                                                    1. re: MrsJonesey

                                                                      i do like it less sweet. i used 8-inch pans because i wanted more room for the cream cheese frosting:)

                                                                      re 6 eggs: i forgot to delete that, sorry. i have made it with 6 eggs in 3 8-inch pans (even more frosting:). and yes, just increase the rest of the ingredients by 50%.

                                                                      1. re: wonderwoman

                                                                        Thanks so much! I look forward to trying this. Besides being gf, we can feel like our dessert is good for us too. :-) Totally agree about the cream cheese frosting. Hey, it provides calcium, no?

                                                                    2. re: wonderwoman

                                                                      This is a truly delicious sounding recipe, wonderwoman.!! I especially appreciate you taking the time to type it out in its entirety. :) I'll be making this. I just got an order for a bunch of cupcakes, and I'm going to see how this works in that capacity. I'll be sure and let you know, and again: many thanks. Marci

                                                                      1. re: mamachef

                                                                        did the actual typing a while back, so it was just a copy and paste job:)

                                                                        cupcakes might be tricky. i have another flourless nut/egg-based recipe that bakes and releases beautifully in madeline tins. but the carrots make this recipe so moist that no matter how carefully i oiled the tins, it was a disaster getting them out.

                                                                        it might work with cupcake liners, but the finished product is pretty fragile -- that's why i use whipped cream for the cream cheese frosting instead of butter.

                                                                        anyway, let us know how it turns out.

                                                                    3. re: mamachef

                                                                      I can't remember the source of this recipe but it's similar to wonderwoman's:

                                                                      1/3 c dry breadcrumbs or matzo meal + a little extra for the pan
                                                                      1 1/2 c almonds
                                                                      1 Tbsp baking powder
                                                                      5 eggs
                                                                      1 c sugar
                                                                      1/2 lb finely grated carrots (definitely by food processor)
                                                                      2 Tbsp dark rum or 1 tsp vanilla
                                                                      grated rind of one lemon

                                                                      Grease a round springform and coat with crumbs. I have two pans and can never remember which I used last time and both work fine.

                                                                      Buzz the almonds and crumbs/matzo meal in a food processor til finely ground. Pour the mixture into a separate bowl. Whirl the eggs and sugar in the food processor til pale, about 2 minutes. Add all the other ingredients and processed til mixed.

                                                                      Turn the batter into the prepped pan and bake at 350 for about 45 min.

                                                                2. re: Erika L

                                                                  I have started subbing 1/2 cup of almond meal in my banana muffins, plus almonds in and on top. Yum.

                                                                  1. re: firecooked

                                                                    I actually made a crazy muffin that was only mashed bananas, almond meal and one egg. Dense awesome mini muffins not sure it would work regular sized

                                                                    1. re: Ttrockwood

                                                                      Sounds like a yellow hockey puck...:)

                                                                      1. re: Veggo

                                                                        The Saskatoon Almond Leafs practice with 'em.

                                                                  2. re: Erika L

                                                                    My BF's mom once made a pistachio layer cake that had fresh strawberries in between the layers. It was so good that I drove 1.5 hr( round trip) from college to get a a slice of the leftover cake.

                                                                  3. Granola! I make my own, with plenty of almonds or walnuts and pepitas.

                                                                    1. Savory "cookies" with Roquefort and pecans
                                                                      Gorgonzola and walnut sauce for pasta
                                                                      Hazelnut semi-fredo
                                                                      Chocolate hazelnut ice cream
                                                                      Cold sesame noodles
                                                                      Homemade almond butter with honey and cinnamon
                                                                      Almond macaroons

                                                                      1. I think every dish I thought of has been listed here, and every dish listed here sounds delicious.
                                                                        I'm going to throw one into the mix that no one has dared admit to - jello salad. I love jello salads that are full of fruits and walnuts, especially the red one with a layer of sour cream in the middle. I could actually eat the entire pan myself.

                                                                        1 Reply
                                                                        1. re: kitchengardengal

                                                                          LOL. My love of Jello has no shame attached to it. I can't handle the creamy layer you're speaking of, but I do like a gelatin salad made w/ black cherry jello to which is added ground celery, chopped walnuts and cranberries. As you said, a whole pan would disappear fast, even if it was only me in the room. :)

                                                                        2. My fave nut-heavy dish *has* to be the spicy peanut sauce dip which comes with barbecued satay skewers, Singapore-style.

                                                                          And my fave spot is this 50-year-old satay stall at the Old Airport Road Food Centre, Singapore.

                                                                           
                                                                          2 Replies
                                                                            1. re: BuildingMyBento

                                                                              Yes, although the Singaporean incarnation is more chunky than its Javanese counterpart (satays are introduced to Singapore and Malaysia by the Javanese in the early 20th century).

                                                                          1. Should I ask here or on Home Cooking: I'm looking for a dessert, the very most almond-y recipe extant. Love, love that flavor, and can't get enough. Ideas? Can be any dessert, cookies, cake, things-I-can't-even-dream-of...

                                                                            1 Reply
                                                                            1. re: pine time

                                                                              I'm interested, too, pine time, in Almond desserts. Perhaps a new thread in HC would be the thing.

                                                                            2. an Indian dish: chicken in a (ground) cashew nut sauce.
                                                                              garlic, onions, tomato paste, garam masala & plain yogurt processed with cashews.
                                                                              served with basmati rice which has a nutty smell too. YUM

                                                                              1. my favorite is an almond ring with almond paste and almonds in a flaky pastry ring. i get it at "pastries by randolph" in arlington, va.

                                                                                i also love pecan sticky buns.

                                                                                1. Mandel bread. Heavy in toasted nuts and nutty wheat germ this is one of my favorite ways to bake with walnuts, hazelnuts or pecans.

                                                                                  Cashews find their way into savory dishes with grains and roasted vegetables but eating them right out of hand reminds me of my grandfathers knack for keeping nuts in his coat pockets as a mid day snack when I was a kid. Cashews were among his favorites...along with pistachios.

                                                                                  Speaking of pistachios. Pistachio pesto, butter, shortbread cookies, ice cream and gelato are some of my personal favorite nut heavy dishes & treats.

                                                                                  12 Replies
                                                                                  1. re: HillJ

                                                                                    Pistachio. Pesto. Oh, my. Never even crossed my mind until now. It sounds wonderful. Thank you!

                                                                                    1. re: cayjohan

                                                                                      I made a parsley-pecorino-pistachio pesto for a birthday party once. It was great in a pasta salad.

                                                                                      But.... say it, don't spray it. Even better -- just make it :-)

                                                                                      1. re: linguafood

                                                                                        Ah love a little alliteration a lot. P-p-p-p-putting on the must-make list. <grin> Sounds like it would be great with steak.

                                                                                      2. re: cayjohan

                                                                                        cayj, we use it as a spread. Pistachio Pesto tossed into pasta is pretty darn good but as a spread on pizza (even as the base sauce) is really special.

                                                                                        1. re: cayjohan

                                                                                          I make a pecan pesto that is purty decent. Pecans, parmesan, garlic, basil, olive oil and maybe a touch of salt. Simple, delish, and probably good for ya', too.

                                                                                          1. re: Perilagu Khan

                                                                                            I've got to try that, too. We have a (complicated family relationship) holiday guest that always brings us a wealth of pecans from his trees in Georgia, and I have almost always used them for fish-crusting or out-of-hand. I've made plenty of walnut pestos, preferring them to pignoli and the pine-mouth, but have never done so yet with the pecans. Do you serve this on other things than pasta? I am celiac, and don't care for noodles, particularly, anyway. Whatcha servin' it on?

                                                                                            1. re: cayjohan

                                                                                              pesto is great on steamed red potatoes.

                                                                                              1. re: cayjohan

                                                                                                Honestly, I've never tried it on anything but pasta, but that's probably a failure of imagination on my part. I don't see why it couldn't work on anything you normally put pesto on, although my pecan pesto tends to be a bit thicker and nuttier than traditional pesto genovese.

                                                                                                1. re: cayjohan

                                                                                                  For folks who don't eat pasta, one of the best ways of serving pesto is over small boiled potatoes and green beans (add the potatoes to the boiling water first, then the green beans for the last few minutes of cooking, so they're done at the same time). Also great over tomato-based salads.

                                                                                                  1. re: Sarah Perry

                                                                                                    I use it on chicken breasts. Favorite is a spread of pesto, sliced tomato and cheese on top in the oven for a few minutes. Also great stuffed in chicken or pork tenderloin.

                                                                                                    1. re: Sarah Perry

                                                                                                      With green beans and potatoes sounds incredible! It reminds me of Georgian green bean recipes. Face-palm. On the list for my pecan bounty! Thanks!

                                                                                                    2. re: cayjohan

                                                                                                      I keep making polenta lately, chilling it, and sauteing a slice so its a bit crispy on the outside, with pesto and a side of my wilted spinach with almonds its a nice meal. I also swirl a gob of pesto into veg based soups that need some love just befre serving

                                                                                              2. Oh another one is a frangipane and almond pastry I found somewhere in a Tokyo depachika. Long story short, it was butter, frangipane and sugar.

                                                                                                1. Baklava, Pecan Pie, and Trout Almondine.

                                                                                                  1 Reply
                                                                                                  1. re: PotatoHouse

                                                                                                    Does marzipan count?

                                                                                                    Love those little pigs at New Years.

                                                                                                  2. There is a great craft beer pub (Ushitora) here in Tokyo that makes a wonderful Fish & Chips wherein the cod is battered, then rolled in very thinly sliced almonds before frying. It is amazingly fabulous with a good hoppy beer.