What is it?

The edible seeds of pines, pine nuts are a great addition to salads, pesto, and pasta dishes, but considering their high price and tendency to spoil quickly, they’re not something we typically stock up on. Turns out, maybe we should. The big bags of these ivory-colored “nuts” sold in warehouse stores are a much better deal than those itty-bitty jars of pine nuts at the supermarket.

How to prep:

Toasted pine nuts provide a nice textural contrast to dishes both sweet and savory. To use them up before they turn bitter, try pine nuts incaramelly cookie bars, as a flavor accent in atomato pan sauce for fish, or inherb-studded pork chops.

How to store:

Refrigerate in an air-tight container for up to three months, or freeze for up to nine months. Pine nuts have a high oil content and can become rancid quickly. Taste a few before using; you’ll detect a bitter off-flavor when it’s time to toss them.

Click here to purchase

Recipes

• 
  Recipe

  Grilled Summer Squash with Mint Vinaigrette and Pine Nuts

  A fresh vinaigrette lends a bright contrast to the sweetness of summer squash (which gets extra caramelized from the heat of the grill). Serve with BBQ pork or grilled fish.

• 
  Recipe

  Bridget Jones’s Pan-Fried Salmon with Pine-Nut Salsa

  这是一道菜帕特里克·德姆西的性格告诉Renée Zellweger’s Bridget Jones that he would have brought her on their imaginary second date in Bridget Jones’s Baby. “From Ottolenghi,” says…

• 
  Recipe

  Curried Cauliflower Salad

  Delicious hot or cold, this colorful salad, which includes both raw and cooked elements, delivers a unique mixture of textures and bright flavors. For a family-style meal, I like to…

• 
  Recipe

  Freekeh, Eggplant, and Chickpea Salad with Labneh and Mint

  This Middle Eastern-inspired salad makes a great lunch, or serve it as a side with grilled lamb chops. If freekeh is unavailable, substitute coarse bulgur and prepare according to package…

• 
  Recipe

  Burrata and Pea Salad with Pine Nuts and Basil

  This salad looks like springtime on a plate and tastes like it, too. Each bite includes something a little different: crisp, refreshing cucumber; crunchy nuts; creamy cheese; bright herbs; and,…

• 
  Recipe

  Kale and Caramelized Onion Turnovers with Lemon and Pine Nuts

  Slowly sautéing onions brings out a deep, sweet caramelized flavor that works wonderfully with the earthy kale, tangy lemon, and crisp, buttery phyllo.

• 
  Recipe

  Tomato and Ricotta Pesto

  This simple pesto packs bold tomato flavor. Use it to perk up green beans, or toss with pasta.

• 
  Recipe

  Broccoli Rabe and Ricotta Ravioli

  Wonton wrappers make these great-tasting ravioli easy to assemble even for a weeknight dinner.

• 
  Recipe

  Orange, Pear, and Date Salad with Orange-Rosemary Vinaigrette

  Though the jewel-like tones of orange slices scream for attention, the charm of this refreshing salad is its balanced, simple, almost subdued flavors, which beguile with every bite.

• 
  Recipe

  Sautéed Seasonal Greens with Pine Nuts and Raisins

  At most Sunday roasts, the green vegetable can feel like an afterthought, just some peas or green beans for color. Not so for this lemony chard. Studded with pine nuts…