It's obviously pesto season, and every summer I end up with a huge carton of pine nuts leftover (I know, I should use one of those measure what you need things, but the huge overpriced, glorified bodega in my brooklyn neighborhood is SO convenient sometimes...) Inevitably, the not-cheap pine nuts go bad as one can only eat so much pesto. (And "only eat so much pesto, means a WHOLE LOT, but still, even I have limits)
So I was wondering what you all do with the pine nut overflow...
Thoughts? Help? Recipes? History of the pine nut?
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