Pine nuts are little packets of beauty. They’re versatile, too; they’re a key ingredient in classic pesto Genovese, and they’re also great in salads, with sauteed vegetables (especially spinach, chard, and green beans), in couscous and rice pilafs, and in hot pastas and pasta salads. Toasting pine nuts until they are light golden brown before adding to a cooked dish brings out their flavor. Toast by stirring in a dry skillet over medium heat, or in a toaster oven at about 300F; watch carefully, as pine nuts burn very easily. They are high in oil and turn rancid very quickly if kept at room temperature, so it’s best to store them tightly sealed in the freezer. Take out only the amount you need; they will thaw quickly.

Board Links: New to pine nuts–how to use, store?

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