This isn’t so much a sauce as a topping, and boy does it deliver. It’s on the must-repeat list. The ingredients are pretty simple: pine nuts, bread crumbs, red onions, with a couple of surprises like capers.
Recipe here (I didn’t use the tomato variation though it sounds good, too). Yes, it’s from Mark Bittman’s How to Cook Everything Vegetarian again.
I wonder if it would be good with almonds or walnuts or pecans instead of pine nuts. I’m guessing yes. I served it on top of pasta, but I think it would also be good on top of veggies of any kind. The crunchiness has an almost bacon-like quality.
Make sure to check out the comments in the last post for a special surprise. Sarah Towle has offered a promo code for her most excellent Paris travel app for the first five responders. She’s celebrating the release of the bilingual version. Merci beaucoup, Sarah!
P.S. I just tried this recipe with half pine nuts/ half cashews, and it was totally excellent. Pine nuts are crazy expensive—I hear there’s a shortage.
If you liked this post, check out both my “recipes” page, which features recipes original to this site—and the category “food” on the left—where there’s lots more recipes and more than a few Bittman trials.
Yummmers! Looks fabulous!
I got Slowpoke today. What a great book! Thanks so much to you and to Betty Anne.
Thank YOU, Joyce! Glad you’re enjoying it.
oohhh…yum. i have been hunting down some new vegetarian meals since we have cut back on meat at our house…definitely gonna try this one!
I’ve been slowly cutting back on meat for the last year. This cookbook has been my guide. Enjoy!
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