Pine Nut

Pine nuts offer a buttery, delicate, piney taste to dishes.

Flavor

How to use it

Pesto Perfection. Pine nuts form a smooth pesto emulsion with their fatty acids.

Salad Enrichment. Toast to release sweet aromas, enriching salads with nutty undertones.

Common mistakes

• Skipping roasting reduces the depth of flavor from lack of pyrazine formation.
• Using too many can mask essential flavors.

What goes with pine nut

• Parmesan. Parmesan's salty umami and pine nut's buttery sweetness combine in pesto.
• Basil. Pine nuts provide a creamy base for basil's fresh aroma.
• Garlic. Garlic’s allicin adds complexity to pine nut's butteriness.
• Lemon. Lemon's acidity cuts through the richness of pine nuts.
• Spinach. Spinach's mildness counters pine nut's natural sweetness.
• Kale. Rich pine nuts soften kale's bitterness with buttery crunch.
• Rice. Pine nut's buttery crunch tops rice pilafs.
• Mozzarella. Buttery pine nuts add crunch to creamy mozzarella.

Try tonight

• Craft a traditional basil pesto.
• Top a Mediterranean salad.
• Scatter over roasted vegetables.

Storage

Keep in the refrigerator or freeze to prolong freshness.