Simply cooked vegetables drizzled with a bit of flavorful sauce, especially one that can be prepared ahead of time, makes suppertime so much easier and delicious.
And I am always looking for ways to make side dishes not boring. This easy-to-make sauce is one great way.
Pine nuts taste so good — but they can be expensive. I’ll confess, I won’t pay regular grocery store prices most of the time. But when I find a pound-and-a-half bag of organic at the Costco? Sign me up.
Some people toast pine nuts in the oven. For me, pine nuts in the oven equals forgotten burned sadness minutes later. So I toast mine in a dry non-stick skillet over medium heat. It takes less than ten minutes, which is the same or less amount of time, and I can keep a constant eye on them.
As I wrote in my garlic scape pesto post:
Pine nuts go straight from toasted to burnt in what seems like ten seconds flat. And they can be expensive. So, head’s up.
Once that’s done, everything except the olive oil goes into the food processor (this smaller one works fantastic with easy cleanup too).
After it’s combined, and while it’s still running, drizzle in the olive oil. The end result should be like a thick salad dressing — you can still pour it, but it’s not thin at all.
If you’re wondering, the fish sauce adds some saltiness so I don’t use any salt itself. If you don’t have fish sauce, use a teaspoon of kosher salt. It’s not quite the same but it still works.
Taste it. Add more lemon juice or vinegar if needed. Add water, by the teaspoon, to thin it out if needed.
Seal it in a jar and it’s good for a week in the refrigerator.
Toasted Pine Nut Vinaigrette
This toasted pine nut vinaigrette is a fantastic way to turn simply-cooked vegetables into incredible side dishes for any meal. Visit suppertimeblues.com to learn more.
- 4 ounces pine nuts, toasted About 3/4 cup.
- 1 garlic clove, peeled
- 1/4 cup red wine vinegar
- 1 tablespoon fish sauce
- 2 tablespoons water
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon lemon juice
- 1/4 cup good extra-virgin olive oil
- Lightly toast the pine nuts in a dry non-stick skillet over medium heat, tossing frequently. Be careful not to burn them.
- Combine everything except the olive oil in a food processor and process until well mixed.
- While still running, slowly drizzle in the olive oil.
- Taste and adjust for salt, vinegar, or lemon juice as desired.
- If too thick, while running, drizzle in water by the teaspoon until it reaches the desired consistency. It should be creamy yet pourable.
- Refrigerate sealed for up to one week.
A Royals Variation
Instead of pine nuts, use peanuts. These are already roasted and salted so omit the toasting and the fish sauce.