Classy Snack Time: Pine Nut Butter on Crisp Bread

Pine Nut Butter on Crackers

Move over, peanut butter and jelly sandwich! I’ve got something classy for snack time. We’ve all heard of all the alternative types of nut butter like almond butter or cashew butter.  But what about pine nuts? I experimented this past week, and ended up with something rather elegant.

Pine nuts aren’t cheap so this isn’t something you’ll be making everyday, and it’s way too fancy to spread on white bread with grape jelly. Rather, I suggest spreading it on a healthy crackers like Wasa or Kavli crisp bread, topped with some salt, pepper, and oregano. Serve with a few slices of parmesan cheese on the side, and it’s fit to offer to guests, but also makes an indulgent, savory treat for yourself. Enjoy!

Pine Nut Butter on Crisp Bread

1 cup pine nuts
Olive oil
Crisp bread crackers like Kavli or Wasa
Kosher salt
Ground black pepper
Dried oregano

Heat up a skillet over medium heat. Lightly toast the pine nuts until they start to brown. Keep your eye on them and keep shaking the pan. You do not want to burn them!

Let the toasted pine nuts cool to room temperature. Pour them into your food processor with a small drizzle of good olive oil and pinch of salt. Process until smooth. You may need to occasionally stop and scrape down the sides of your food processor until you get the right consistency.

Spread the pine nut butter on crisp bread crackers. Top with kosher salt, freshly ground black pepper, and a pinch of dried oregano. Dig in, like the classy person you are. Store the remaining pine nut butter in an airtight container in the refrigerator.

Pine Nut Butter


The Perfect Fall Snack: Toasted Pumpkin Seeds

I have a treat for you today! I’m still in Europe, but I have a guest post for you by the lovely Paula DiGioia from The Glorified Tomato. I look forward to making this healthy snack when I come home, and detox after lots of wine and cheese. Enjoy!


Paula from The Glorified Tomato here, pumped to be guest posting for the first time on Eating Clean in the Dirty City!

Halloween was a big deal in the DiGioia house. My sisters and I couldn’t wait till our parents took us to Hicks Nursery. There we visited Otto the Ghost, ate candy apples and picked out our carving pumpkins. Natalie’s pumpkin always came out perfect. Maria often took it a bit too far, combining carving, paint, and sparkles – very “creative”! Mine I suppose was somewhere in between. We all loved carving pumpkins, but we never did anything with the seeds.

A few years back my husband and I started carving pumpkins together. It reminds me of being a kid and I like that feeling. Turns out his family always toasted pumpkin seeds and this is now one of my favorite fall snacks.

And pumpkin seeds are healthy too:

  • They’re a good sources of protein, as well as iron, zinc, manganese.
  • 25 grams of pumpkin seed can provide over 20 percent of your recommended daily iron intake.
  • Some eat the seeds as preventative measure against onset of anxiety attacks, clinical depression and other mood disorders.
  • Pumpkin seeds may prevent arteriosclerosis and can regulate cholesterol levels.

(via wikipedia)

I prefer the seeds roasted with salt and butter but you can sprinkle with cinnamon and sugar for a sweet snack if you prefer.

Toasted Pumpkin Seeds

1 cup raw whole pumpkin seeds (medium/large pumpkin)
3 teaspoons butter, melted
salt to taste

Preheat the oven to 300 degrees.

Cut the top of your pumpkin and scoop out the seeds. Clean the seeds in a strainer using water, removing all pumpkin pieces. Toss seeds in a bowl with melted butter and salt. Spread the seeds in a single layer on a baking sheet. Bake for 45 minutes or until golden brown. Stir occasionally so the seeds brown evenly.

Most importantly don’t forget to carve your pumpkin while the seeds are toasting!