Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Pine Nuts

Buy Now
Save to Recipe Box
Add Private Note
Buy Now
Saved Add to List

    Add to List

Add Recipe Note
Buy Now

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 in caramelly cookie bars, as a flavor accent in a tomato pan sauce for fish, or in herb-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


Leave a Comment


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.