Pine nuts can be stored similarly to other nut varieties in an air-tight container in a cool, dry place (typically a cupboard or pantry). It is particularly important to keep them out of sunlight and away from heat.
Italian pine nuts are often gently toasted in a dry skillet or frying pan before use, just until lightly browned. Doing so awakens the full complexity of their flavor. Because of their small size however, they can burn quickly, so keep an eye on them.
Pine nuts pair well with most fruit, vanilla, meats (especially chicken & mutton/lamb) mascarpone cheese, garlic, fine extra virgin olive oils, onion & basil.
Using Pine Nuts in Savory Dishes:
Probably the most common use for pine nuts in the US is in pesto. Pesto isn’t just a great pasta sauce. It can also be used as an ingredient in sandwiches, baked clams, poultry dishes, pizza & more.
Pesto can also be made from other greens besides fresh basil. Check out our recipes for ramp pesto & stinging nettle pesto for more options.
Toss toasted pine nuts in salads (especially those with blue cheese, arugula or spinach). Use them in pilafs & other rice dishes, sauces for pasta, fish or poultry, poultry & meat dishes, meatballs (especially those made with chicken or lamb) and a wide variety of other applications.
Using Pine Nuts in Desserts:
Pine nuts can be used in most types of desserts, particularly in cakes, pastries, cookies, short bread, macaroons, rice pudding, ice cream & gelato.
Pine nuts are also a tasty snack by themselves toasted or raw.
Pine Nut Recipes
