Keoni and Bonnie

My friend, Kristi from Forktime.com and I were talking about how we love pine nuts and will try any recipe that calls for them.  This is most commonly a sesame-based sauce found throughout the Middle East, North Africa, and Eastern Europe.  I actually found this recipe in a Cottage Living magazine.  It’s great served as a sauce for grilled shrimp but could be also be used as a dip.

              – 2 cups pine nuts
              - 3 slices firm-textured white bread, crusts removed and bread torn
                    into 1-inch pieces
              – 1/2 cup fresh lemon juice
               -2 garlic cloves
              - 3/4 tsp. salt
               -1/2 tsp. freshly ground pepper

Place all ingredients in a food processor with 1/3 cup water, and process 30 seconds.  Scrape down sides of bowl, and process 30 seconds more or until smooth.  Cover and chill until ready to serve.  Makes about 2 cups.