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Home  >  PANTRY  >  Spices

Pinenuts - 1 oz
Item #: RTN201
Our Price: $4.99
 
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Description 

 

Pine Nuts have been a delicacy in many cuisines for centuries. Pine Nuts are the nuts produced by several varieties of pine trees. Pine Nuts are delicious when 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 Pignoli cookies. They’re also a tasty addition to pizza, quick breads, and muffins. The distinctive flavor of Pine Nuts mellows with cooking and develops a nutty, almost sweet taste.

Recipe included; see our website for additional recipes.

 

Find delicious recipes, visit the Earthy Delights Blog!

Recipes

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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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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Orzo with Mushrooms, Snow Peas, and Pine Nuts
Experiment with different flavored orzo, and varieties of wild mushrooms. Pasta that is simple to make and versatile, yet elegant and worthy of a glass of good wine!
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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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