Pine nuts are the kind of ingredient that you can throw on top of a lot of dishes to make them feel more polished. I've found that they're really good when toasted and tossed into salads ...

Pine nuts are oily and rich in protein, so they tend to go rancid quite quickly; store them in the fridge and they will keep longer. The longer, thinner Asian varieties are higher in oil than ...

Pine nuts, the small and delectable seeds harvested from pine trees, have been a culinary delight for centuries. Besides their distinct taste and culinary versatility, these tiny treasures pack a ...

Though classified as a seed botanically, pine nuts (or pignoli) fall into the tree nut category in the FDA’s outline of major food allergens, and chefs often use them like any other nut ...

Though classified as a seed botanically, pine nuts (or pignoli) fall into the tree nut category in the FDA’s outline of major food allergens, and chefs often use them like any other nut ...

B. Torres-Cobos et al, Mono- and sesquiterpenoid fingerprinting: A powerful and streamlined solution for pine nut authentication, Food Chemistry (2025). DOI: 10.1016/j.foodchem.2025.143153 ...

Drain well and spread on a baking sheet to cool completely. Meanwhile, in a small skillet, toast the pine nuts over moderate heat, tossing occasionally, until golden, about 5 minutes. Transfer to ...

Sourced from the cones of pine trees, pine nuts have a distinctive flavor and buttery texture due to their high oil content. They contain vitamins E and K, magnesium, zinc, copper, and phosphorus.