plus 2 tablespoons pine nuts
Pine nuts are rich in fat (primarily monounsaturated and polyunsaturated), magnesium, and manganese, providing approximately 191 calories per ounce. They are also a good source of vitamin E and contain notably high levels of arginine, an amino acid important for cardiovascular health.
About
Pine nuts are the edible seeds of various pine tree species (genus Pinus), primarily harvested from stone pines (Pinus pinea) native to the Mediterranean region, though significant quantities also come from Asian species. The kernels are extracted from hard pine cones and possess an elongated, ivory-colored form with a soft, buttery texture. They have a delicate, slightly sweet, resinous flavor with subtle savory notes that intensify when toasted. Different pine species produce nuts of varying sizes and flavor profiles, with Mediterranean pignoli nuts being smaller and more intensely flavored than larger Asian varieties.
Pine nuts have been cultivated and foraged for thousands of years, appearing in ancient Roman and Moorish cuisines. The labor-intensive harvesting process—requiring manual extraction from pine cones—contributes to their premium market value.
Culinary Uses
Pine nuts feature prominently in Mediterranean, Middle Eastern, and Asian cuisines, most famously in Italian pesto alla genovese where they provide textural contrast and richness. They appear in Middle Eastern rice pilafs, North African tagines, and Catalonian pine nut cakes. In the kitchen, pine nuts are typically toasted lightly before use to enhance their buttery flavor and prevent rancidity, though they can be consumed raw or added to dishes untoasted. Their high fat content makes them prone to oxidation, so they pair well with acidic ingredients like lemon and vinegar, and complement leafy greens, fresh herbs, and mild cheeses. They add texture to both sweet and savory applications.