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Spices
BLiS Exotic Santa Fe Spice Rub - 3 oz
BLiS Exotic Tuscan Spice Rub - 3 oz
BLiS Exotic Moroccan Spice Rub - 3 oz
BLiS Exotic Spice Rub Collection
Dried Ghost Chilies - 2 oz
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Dried Chipotle Chiles - 1 oz
Crushed Red Chiles - 1 oz
Dried Habanero Chiles - .25 oz
Dried De Arbol Chiles - 1 oz
Dried New Mexico Chiles - 1 oz
Dried Guajillo Chiles - 1 oz
Dried Ancho Chiles - 1.25 oz
Dried Pasilla Chiles - 1.25 oz
Black Garlic
Wasabi Powder - 14 oz
Pure Wild Fennel Pollen - 1 oz
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Fresh Origins Herb Mini Crystals Fennel - 6 oz
Fresh Origins Herb Mini Crystals Mint - 6 oz
Fresh Origins Flower Mini Crystals Hibiscus - 6 oz
Earthy Delights Pure Saffron - 1 gram
Lolita Pure Spanish Saffron - 1 oz tin box
"The Gathering" Pure Spanish Saffron - 1 oz tin box
Porcini Mushroom Powder - 1 lb jar
Pure Dill Pollen - 1/2 oz
Bourbon Smoked Sugar -10 oz
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Pinenuts - 1 oz
Bulk Pine Nuts - per lb
Gochujang (Korean Fermented Red Pepper Paste) 500 g
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EARTHY DELIGHTS RECIPES


Home  >  PANTRY  >  Spices

Bulk Pine Nuts - per lb
Item #: NTP301
Our Price: $23.50
 
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25 units available

Description 

 

Pine Nuts, also known as Pignoli, have been a delicacy in many cuisines for centuries. Perhaps best known as an ingredient in the world-famous sauce "pesto," pine nuts have been eaten since the Paleolithic period. Pine Nuts are the nut which is produced from several varieties of Pine Trees. The strong flavor of Pine Nuts mellows with cooking and is replaced with a nutty, almost sweet taste.

 

Suggested Use: Pine Nuts are delicious toasted and sprinkled on salads, pilaf, couscous or pasta. Pine Nuts are a main ingredient in traditional pesto sauce and a primary ingredient in Italian pignolia cookies. They're also a tasty addition to pizza, quick breads and muffins.

 

Ingredients: Pine nuts. (Contains tree nuts).

 

Basic Prep: Add Pine Nuts directly to recipe or toast for a nuttier flavor. Do not toast pine nuts when using in cookies or other baked recipes.

Recipes

Hedgehog Stir-Fry
We are not talking about that cute little animal! These are hedgehog mushrooms.

This is the simplest of recipes that really accentuates the mellow flavor of the mushrooms. Be creative and add the herbs you like....
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Pignoli (Pine Nut Cookies) with Fennel Pollen
Pignoli (Pine nut cookies) are often thought of as Christmas cookies, but their delicate flavor and crisp texture make them a natural accompaniment to light, summery desserts like fresh fruit, ice cream & sorbet. This recipe varies from the traditional version in several ways, most notably by the use of fennel pollen, instead of ground fennel seed. While fennel pollen has the same distinctive anise-like flavor as fennel seed, it's much lighter, more delicate and less cloying.

These cookies only take 15 - 18 minutes to bake up crisp & golden brown, so they won't heat up the kitchen on warm days - and their intoxicating aroma is guaranteed to drive everyone in the house (if not the entire neighborhood) wild!
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Goat Cheese-Stuffed Cherry Tomatoes
A visually pleasing as well as delicious little appetizer. Very simple to make and very easy to eat. Perfect for an elegant luncheon or dinner.

Toast your pine nuts before using them. Uncooked, they're just a bit "gummy" and bland. Toasted, they're crunchier and have a deeper, nuttier flavor. Just place them on a baking sheet in a preheated oven at 350 degrees for ten minutes, or until they're a beautiful light golden brown.

This recipe comes to us with permission from Charlie Trotter, from his book, "Charlie Trotter Cooks at Home". Serves four.
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Pesto Deviled Eggs
Even someone who adores deviled eggs can get tired of making them the same way over and over and over. In this updated version of the classic recipe, the addition of savory pesto make deviled eggs especially tasty.
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Zucchini Stuffed with Morels, Ramps & Pine Nuts
This is a superb appetizer, or side dish, not difficult, but probably something your guests haven't tried anywhere else. This dish is delicious, and very unusual yet elegant. This recipe yields about 30 rounds. Don't count on leftovers.
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Earthy Delights Tossed Arugula Salad
An arugula salad made extra special with pine nuts, avocado, Champagne grapes and Grape Seed oil. Exotic enough to be served at a formal luncheon or dinner. Easy enough for an informal meal.
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Edie's Tossed Greens
An interesting and flavorful salad tossed together with an eclectic choice of Spanish Olive Oil and Minus 8, a relatively new vinegar, delicious, full-bodied, fruity, shrouded in mystery, and available in only very limited quantities. It will make your taste buds sing and dance with delight! Perfect for a formal luncheon or dinner or just because you deserve it.
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Orange, Pine Nuts, and Raisin Bulgur Salad
A delicious, exotic, refreshing salad made with "couscous" and flavored with citrus, raisins and pine nuts. For a change, you can substitute the raisins with dried cherries or dried blueberries, or try all three at once! Colorful and pleasant to eat.

This recipe is adapted from one in Gourmet Magazine.
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Tossed Fresh Greens
This is only one of an infinite number of ways in which to serve tossed greens. Experiment with your own ideas - watercress, sliced fresh mushrooms, and sliced green onions are other possibilities you can use to make a salad that's just "your own." This version is fresh, colorful and light, but also has a crunchy texture that adds its own appeal.
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Warm Chanterelle & Pancetta Salad
Think of this salad as a close cousin of the classic "Spinach Salad with Warm Bacon Dressing" - only better!
The earthy flavor of chanterelles is highlighted by rich pancetta and the nuttiness of pine nuts and sherry vinegar.

Toss with some spicy salad greens and you've got a whole lotta flavor going on.

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Basil Pesto
The classic! So easy, yet elegant. Be sure to make extra whenever you whip up a batch . Pesto can be used in a variety of ways; for example, put a dab in minestrone soup, use as a filling for tortelloni or mix into your favorite potato or pasta salad.
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Broccoli with Lemon Garlic Butter and Pine Nuts
This is a new and very flavorful way in which to try broccoli. The lemon garlic butter and pine nuts add a delightful richness and tang.
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Quinoa Mediterranean
Quinoa, is a delicate, light grain and easy to digest and is higher in protein than most grains. Paired with a light Greek-style dressing, artichoke hearts, Kalamata olives, and Feta, it is a healthy, easy to make and elegant side dish.
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Cold Sliced Beef Sirloin with Herb Sauce
This is a great, light dinner for hot days. Best of all, it can be made a day ahead of time and refrigerated. If you refrigerate the sauce, be sure to return it to room temperature before serving. This is excellent when served with cooked white beans, drizzled with extra virgin olive oil and sprinkled with fresh cracked pepper.

The beef can be served rolled up and fastened with a toothpick, then drizzled with the sauce - or it can be served in overlapping layers which are drizzled with sauce. Try it with a crusty bread, chilled wine and tossed greens. If you have a bit of fresh basil left from the recipe, use it to garnish your platter of sirloin.
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Sirloin Salad with Dried Cherries & Blue Cheese
The dried cherries, pine nuts and blue cheese are a surprising combination that works together well with the red meat and fresh greens.
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Ancho Chile Pesto with Queso Fresco
Spread on the inside of softened corn tortillas when making enchiladas or fajitas. Toss with steamed or sautéed vegetables. Use as a condiment with grilled steaks, chicken or pork. Add to sour cream or Greek-style yogurt for a quick dip. Mix with ground meat as a seasoning for meatballs.
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Ancho Tomato Pesto
A delicious and versatile South-of-the-Border version of pesto, that will really liven up dinner!
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