I wrote perhaps one of my most ridiculous, albeit in-depth, posts — on the subject of pine nuts — while loopy with pain meds last year after I blew my knee. During that time I made the acquaintance of a colorful character, the purveyor of pine nuts and conservation activist Pinyon Penny, who told me about infusing vodka with pine nuts. Though I can only imagine how good pine nut infused vodka would taste had I left the nuts in there (but of course I had to eat them), the shells worked well for the purpose, resulting in a quite piney vodka a few months later. The pine nut shell vodka is the star ingredient in this vodka tomato sauce. It’s strong, flavorful, and forest-kissed.
- 4 cups crushed, roasted tomato
- 1/2-1 cup pine nut shell vodka (or pine nut vodka) to taste
- Wild oregano (Mondarda fistulosa) or regular oregano to taste
- Wild garlic (Allium spp.) or regular garlic to taste
- A splash of olive oil
- A pinch of sugar
- 3/4-1 cup Greek yoghurt
Mix everything together except the Greek yoghurt and simmer for a while so the flavors meld. Mix in yoghurt to desired color and taste. Serve over pasta.