Pine Nut Relish
By Keith DresserPublished on November 4, 2014
Time
15 minutes
Yield
Serves 4 to 6 (Makes about 3/4 cup)
Ingredients
⅓ cup pine nuts, toasted1 shallot, minced1 tablespoon sherry vinegar 1 tablespoon minced fresh parsley 1 teaspoon honey ½ teaspoon minced fresh rosemary ¼ teaspoon smoked paprika ¼ teaspoon salt Pinch cayenne pepper
Before You Begin
Pine nuts burn easily, so be sure to shake the pan frequently while toasting them.
Instructions
- Combine all ingredients in bowl.
Time
15 minutesYield
Serves 4 to 6 (Makes about 3/4 cup)Ingredients
⅓ cup pine nuts, toasted
1 shallot, minced
1 tablespoon sherry vinegar
1 tablespoon minced fresh parsley
1 teaspoon honey
½ teaspoon minced fresh rosemary
¼ teaspoon smoked paprika
¼ teaspoon salt
Pinch cayenne pepper
Ingredients
⅓ cup pine nuts, toasted
1 shallot, minced
1 tablespoon sherry vinegar
1 tablespoon minced fresh parsley
1 teaspoon honey
½ teaspoon minced fresh rosemary
¼ teaspoon smoked paprika
¼ teaspoon salt
Pinch cayenne pepper
Ingredients
⅓ cup pine nuts, toasted
1 shallot, minced
1 tablespoon sherry vinegar
1 tablespoon minced fresh parsley
1 teaspoon honey
½ teaspoon minced fresh rosemary
¼ teaspoon smoked paprika
¼ teaspoon salt
Pinch cayenne pepper
Why This Recipe Works
To make a relish, which we like to pair with carrots, we combine bold, acidic ingredients with fresh herbs and spices. Vinegar and extra-virgin olive oil turn the ingredients into spoonable relishes.
Before You Begin
Pine nuts burn easily, so be sure to shake the pan frequently while toasting them.
Instructions
- Combine all ingredients in bowl.
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