Pine Nuts

Spaghetti with Pesto
Servings: 6 

Ingredients : 
3 Cups Fresh Basil
1 Garlic Clove
1/4 Cup Italian Olive Oil
3/4 Cup Pine Nuts
4 TBS Butter
1/2 Cup Parmesan Cheese
2 LBS Spaghetti

Wash and dry the basil and remove the stems. Place it in a 
blender with the garlic, olive oil, pine nuts, butter and
cheese. Puree. Cook the spaghetti al dente in boiling salted 
water.  Drain and toss at once with the sauce.  Serve with 
additional cheese.

VEAL PICCATA WITH CAPERS AND PINE NUTS
Servings: 2
 
Ingredients :
2 Bacon Slices, Chopped
6 OZ Veal Scallops (About 6 Scallops), Pounded Very Thin
All Purpose Flour (For Dredging)
4 TBS (1/2 Stick) Unsalted Butter
1/2 Cup Dry White Wine
3 TBS Toasted Pine Nuts
1 TBS Drained Capers
2 tsp Minced Fresh Sage or 1/2 Tsp Dried Rubbed Sage
Fresh Sage Leaves (Optional) 

Cook bacon in heavy large skillet over medium-high heat until crisp. Transfer to bowl using slotted spoon. Season veal with salt and pepper. Dredge in flour; shake off excess. Add 1 tablespoon butter to pan drippings in skillet and melt over medium-high heat. Add veal and sauté until just cooked through, about 1 minute per side. Divide veal between 2 plates; tent with foil to keep warm. Add wine to same skillet and bring to a boil, scraping up any browned bits. Boil until liquid is reduced to 3 tablespoons, about 2 minutes. Whisk in remaining 3 tablespoons butter. Mix in pine nuts, capers, minced sage and bacon. Season with pepper. Spoon sauce over veal. Garnish with sage leaves if desired and serve.

PINE NUT-ALMOND MACAROONS
Yield: 22

Ingredients : 
1/4 Cup Marsala
3 TBS Dried Currants
3/4 Cup Toasted Slivered Almonds
1/2 Cup Toasted Pine Nuts
2/3 Cup Sugar
1 TBS All Purpose Flour
1 Large Egg White
1/8 tsp (Generous) Almond Extract
1 Cup Pine Nuts (About 4 1/2 OZ) 

Preheat oven to 350°F. Line large cookie sheet with foil. Combine Marsala and currants in heavy small saucepan. Cook over medium heat until liquid evaporates, about 5 minutes. Cool.

Finely grind almonds and 1/2 cup toasted pine nuts with sugar and flour in processor. Mix egg white with extract in medium bowl. Add to processor and blend until dough forms ball. Place dough in bowl. Mix in currants. Shape dough between palms into 3/4-inch-diameter balls. Roll in 1 cup pine nuts to cover, pressing to adhere. Flatten each to 1 1/2-inch round. Space evenly on cookie sheet. Bake until golden brown about 15 minutes. Cool slightly. Remove cookies from foil using metal spatula and cool on rack. (Can be prepared 4 days ahead. Store in airtight container at room temperature.)