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 ...

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 ...

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 ...

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 ...

Cover and refrigerate for 1 hour, turning a few times. In a small skillet, toast the pine nuts over moderate heat, tossing a few times, until golden brown, about 2 minutes. Transfer to a plate and ...

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 ...

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.