These small, buttery seeds add richness and a tender crunch to salads, vegetable dishes, grain fillings, and sauces. Toasting deepens their nutty flavor and makes them more fragrant, but they go from golden to burnt quickly. Stir them often and remove them from the hot pan promptly; scorched pine nuts turn bitter and can overpower an entire dish.

Guides

• Why Does Pesto Turn Brown

Recipes

• Basil Pesto Pasta with Toasted Pine Nuts and Lemon (20-Minute) 20 min
• Roasted Portobello Mushrooms Stuffed with Herbed Quinoa and Feta (35-Minute Vegetarian) 35 min
• Beef Kofta Kebabs with Cucumber-Yogurt Sauce (Grilled, 30-Minute) 30 min
• Grilled Vegetable and Peach Salad with Burrata and Basil-Lime Vinaigrette 25 min
• Eggplant Caponata 60 min