Nut

This pesto variation is built on a combination of toasted nuts, creamy ricotta, salty Parm, and a little kick of raw garlic. You don’t need a food processor or a blender to make it; everything comes together in a single bowl.

This pie features a coating of bittersweet chocolate underneath the gooey, espresso-infused filling and a delectable topping of crunchy sugar-coated hazelnuts.

Persillade is an herby sauce, a little like a French pesto, made with ingredients we have an abundance of in the US.

Fresh shell-on peanuts are available only at harvest time and are hard to find, but unroasted shell-on peanuts work just as well and can be found in many supermarkets and online.  

Tender, nutty, and studded with caramel-glazed apple halves, this is your new favorite apple cake. Ground nuts bring a toasty, deep flavor and tenderize the crumb by adding fat.

Coarse raw sugar gives these nutty, chocolate-laced cookies a subtle crunch in every bite.

Everything about this tender muffin maximizes the flavor of tart apples and nutty pecans.

Don’t even think about lifting this cake out of the pan before it’s completely—and we mean completely—cool.

With lots of fiber and slow-digesting carbs, these breakfast bowls won’t put you into a sugar coma.

The key to this classic pesto recipe is to add the basil at the very end, instead of blending everything all at once—that way, the basil maintains its flavor and vibrant green color.

If you’re going to turn on the oven in August, it better be for a good reason: This sauce, made from broiled tomatoes and peppers, is tangy, smoky, juicy, and definitely worth it.

This pesto is a little different—the grilled tomato base brings a sweet smokiness.

Honey-bourbon syrup is the star of this baklava. Serve it with fresh cherries and vanilla ice cream for a decadent summer dessert.

The oat topping channels granola with olive oil, almonds, and maple syrup, while the filling is barely sweetened, instead taking advantage of in-season berries.

The secret weapon in this summery salad is the golden raisins: They're soaked in apple cider vinegar, which not only sweetens the vinegar but also transforms them into plump, sweet-tart balloons.

This vibrant dip of toasted walnuts and roasted red peppers pairs perfectly well with fresh pita bread.