Pine nuts, or pignoli, are the small, creamy seeds found inside the cones of certain pine trees. They have a delicate, buttery, slightly resinous flavor.
History
People have gathered pine nuts since prehistoric times. The Romans used stone pine nuts in cooking, and they became a pillar of Mediterranean and Middle Eastern cuisines. In Asia, seeds of other pines, such as Korean pine, are also eaten.
Where it comes from
Mediterranean pine nuts come from the stone pine (Pinus pinea). Other species grow in China, Russia, Pakistan and North America. Harvesting is slow, which makes pine nuts expensive.
Flavor and how to use it
Toast pine nuts lightly and use them in pesto, salads, rice and couscous dishes, breads and stuffings. Watch them closely, because they burn quickly.
Good to know
Tree nuts are a common allergen. Always check labels, and ask before serving nuts to guests.
Buying and storing
High in oil, pine nuts spoil quickly. Keep them in the fridge or freezer.
In kitchens and traditions
Pine nuts are the edible seeds of certain pine trees. They have been gathered in the Mediterranean, Asia and North America for thousands of years. Stone pine seeds are used in Italian and Spanish cooking, while Asian pine nuts are also exported widely. They are laborious to harvest, which makes them expensive.
Pine nuts are essential in pesto alla genovese, Middle Eastern kibbeh and stuffed vegetables, Italian pastries, and Sicilian pasta con le sarde. In the American Southwest, piñon nuts are a traditional food.
Good pairings and ideas
- Toast in a dry pan and sprinkle over pasta or salads.
- Blend into pesto with basil, garlic and cheese.
- Add to rice pilafs and stuffings.
- Use in cookies and cakes.
Frequently asked questions
Why do some pine nuts leave a bitter taste?
Some people experience “pine mouth”, a metallic taste that lasts for days after eating certain pine nuts. The cause is unclear.
How should I store them?
Refrigerate or freeze, since they turn rancid quickly.
Allergens?
Yes. Tree nuts are a major allergen. Anyone with a nut allergy should avoid them and check labels carefully.
This page is general information, not medical advice. If you have allergies, a medical condition or are pregnant, check with a qualified professional before using any food in larger amounts than usual.
Photo credit: Victoria Bowers on Pexels.