Pine nut by John Spottiswood.

These expensive and delicate seeds are harvested from pine trees in different parts of the world. Italians like to grind them into pesto or sprinkle them on pasta dishes. There are two main varieties: the triangular Chinese pine nuts sold in Asian markets, and the slender Italian pine nuts, which are more expensive and subtly flavored. All pine nuts are high in fat, so store them in the refrigerator or freezer to keep them from getting rancid. Before you use them, toast pine nuts in a 325° oven, stirring occasionally, until they're slightly golden, about five minutes.

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Also known as

  • Pinoli
  • Pinyon
  • Pinolea
  • Pignolia
  • Indian nut
  • Piñon
  • Pignolo
  • Pignoli
  • Snoober
  • Pine kernel


walnuts (this is a common variation in pesto) OR almonds (this is a common variation in pesto) OR hazelnuts (this also works in pesto) OR cashews (raw, unsalted) OR peanuts (unsalted) OR sunflower seeds

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