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Lamb Kebabs with Mint Pesto

Author: Romney Steele

Perfect Pesto Pasta

The key for this recipe is to add the basil at the end instead of blending everything all at once. Use an olive oil good enough for sipping-there's a lot of it.

Author: Andy Baraghani

Grilled Swordfish with Tomatoes and Oregano

We're flipping the script and marinating after grilling. In this case, it's swordfish steaks in a punchy red wine vinegar dressing with capers and oregano.

Author: Claire Saffitz

Pasta with 10 Minute Pesto

Blanching fresh basil leaves before blending is the key to this vibrant, ultra-herby pesto. Perfect for pasta, it also dresses up pizza, scrambled eggs, and more.

Author: Mindy Fox

Pignoli Cookies

For this particular recipe, it's important to use canned almond paste - the type sold in tubes is too crumbly and doesn't give the cookies the right consistency.

Chicken Caesar Salad with Crispy Kale

Brussels sprouts and spinach leaves bulk up the nutrition in this Caesar salad, with crispy baked kale adding a nice bit of crunch.

Author: Donna Hay

Broiled Red Snapper with Za'atar Salsa Verde

Za'atar's depth backs up the freshness of parsley and cilantro in this Middle Eastern riff on a classic salsa verde.

Author: Alon Shaya

Fettuccine With Brussels Sprouts and Pine Nuts

The natural nuttiness of Brussels sprouts is greatly enhanced by the addition of pine nuts, and sautéing the sprouts deepens that flavor. Tossing them with al dente fettuccine will make you wonder how...

Author: Maggie Ruggiero

Fish in Pine Nut Sauce

Author: Joyce Goldstein

Quinoa Salad with Kale, Pine Nuts, and Parmesan

An easy Quinoa Salad with Kale recipe. We love the way Dijon mustard enhances the similarly assertive flavor of the kale, while mellow pine nuts and Parmesan cheese balance it out. You can make this salad...

Author: Jessica Harlan