Pine Nuts

Pine Nuts are small, elongated, ivory-colored seeds from the pine tree. They are available year-round but are harvested in the fall. Pine Nuts are used in a variety of dishes, from salads and vegetable dishes to baked goods and desserts. They are a key ingredient in pesto, a traditional Italian sauce. Pine Nuts are also used in Middle Eastern and Mediterranean cuisines, often toasted to bring out their unique, buttery flavor.

Pine Nuts Synonyms

Pignoli
Pinon Nuts
Cedar Nuts

Pine Nuts Substitutes

Different Forms/Types of Pine Nuts

Oil

Oil extracted from pine nuts, used for cooking or as a finishing oil in salads or pastas.

Raw

Whole, unprocessed pine nuts, ideal for toasting or using raw in salads, pastas, or baked goods.

Pesto

A sauce made from pine nuts, basil, garlic, Parmesan cheese, and olive oil, commonly used in Italian cuisine.

Ground

Pine nuts that have been finely ground into a flour or meal, used in baking or as a thickener in sauces.

Roasted

Pine nuts that have been cooked in an oven or on a stove, offering a deeper, nuttier flavor.

How to Choose Pine Nuts

When purchasing pine nuts, look for nuts that are plump and golden. Avoid nuts that are shriveled, discolored, or have a rancid smell, as these are signs of age and may have a less potent flavor. For pine nut oil or pesto, check for any signs of discoloration, spoilage, or off odors. It's also important to check the expiration date and ensure the product is stored in a cool, dark place.

Cooking/Prep Tips for Pine Nuts

Pine nuts, with their delicate, buttery flavor and soft texture, are a versatile ingredient that can add depth and sophistication to a variety of dishes. For intermediate and expert home cooks, it's important to note that pine nuts can burn quickly due to their high oil content, so they should be monitored closely when cooking. Toasting pine nuts in a dry skillet over medium heat brings out their nutty flavor, but keep them moving by stirring or shaking the pan to ensure even browning and prevent scorching. They can also be baked in the oven at 350°F (175°C) for 5-7 minutes, but watch them closely as they can go from golden to burnt in a matter of seconds. Pine nuts can be used raw, but toasting them will enhance their flavor and add a pleasant crunch to your dishes.

Shelf Life of Pine Nuts

Raw pine nuts should be stored in an airtight container in the refrigerator to prevent them from becoming rancid. They can last up to a month in the refrigerator or up to 3 months in the freezer. Roasted pine nuts should be used within a week for optimal flavor. Pine nut oil should be stored in a cool, dark place and used within six months. Pine nut pesto should be refrigerated and used within a week, or it can be frozen for up to six months. It's important to note that pine nuts' flavor can diminish over time, so using them fresh is always best for optimal flavor.

Recommended Brands for Pine Nuts

pine nut oil: Flora

raw pine nuts: NOW Foods

pine nut pesto: Barilla

roasted pine nuts: Trader Joe's

Cooking Techniques for Pine Nuts

Grinding: Pine nuts can be ground into a paste or butter using a food processor. This is often done to make sauces or spreads, like pesto.

Roasting: Roasting pine nuts in the oven is another way to enhance their flavor. Spread the nuts in a single layer on a baking sheet and roast at 350°F (175°C) for about 5-10 minutes, or until golden brown. Again, watch them closely to prevent burning.

Toasting: Toasting pine nuts brings out their natural sweetness and adds a crunchy texture. Place the nuts in a dry skillet over medium heat, shaking the pan frequently, until they are golden brown. This usually takes about 3-5 minutes. Be careful not to burn them, as they can go from toasted to burnt very quickly.