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Pine Nuts - Ideas/Recipes Needed

I have a couple of lbs. of pine nuts in my freezer. I'm trying to think of ways to use them. I know they may be used in cakes & cookies, but does anyone have any other ideas--are there savory uses (besides pesto as I don't have access to loads of basil right now)? In meatballs maybe? I'm drawing a blank. Thanks.

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  1. They're great with roasted vegetables. Or in couscous salad.

    1. I toast them and then use in sauteed spinach or chard w/plumped raisins. It's a classic recipe that I love.

      3 Replies
      1. re: rednails

        Oh yes. Some chopped Golden Delicious apples are nice in there too.

        1. re: maryv

          Ooh, I've never tried that. Sounds good. Do you peel them first? Dip them in acidulated water or is it not necessary? When to add them? Thanks!

        2. re: rednails

          I also have a similar recipe where I saute garlic and ginger before adding mustard greens the add the toasted pine nuts and raisins. The contrast in flavors is really fantastic and goes well with a wide variety of foods.

        3. The obvious use is to make a batch of pesto.

          We also use them in a swiss chard, tomato, zucchini terrine that has some cheese on top. It is really delicious. Perfect time of the year for a dish like this.

          2 Replies
          1. re: Ally Cat

            wow! do you have a recipe for this terrine?

            1. re: morebubbles

              Well, I just looked up the recipe and realized that it won't help you very much, as it only has one tablespoon of pine nuts!

              You put some olive oil in a pan and saute 1 or 2 bunchs of swiss chard, add the pine nuts and season with salt, pepper and some nutmeg. Put in an overproof dish (8x10)

              Heat some more olive oil up and saute a small onion. Add a clove of chopped garlic, 2 1/2 lb of ripe tomatoes (peeled and roughly chopped). I think my husband uses a big tin. Add some thyme or oregano. Put in salt, pepper and pinch sugar. Cook for 10 min until mixture is chunky. Put this on top of the swiss chard

              Head up oil, saute eggplants (3 small, unpeeled and sliced) until light brown. Season with salt, pepper and drain il.
              Put this on top of tomatoes.

              Top with Mozzarella or Parm. cheese and back at 220 until rehead and cheese is melted. About 20 min.

              We have brought this to many brunches and it gets rave reviews. Sorry it doesn't use up more pine nuts for you!!

          2. -add sliced to rice pilaf

            -add crushed to pan-fried fish

            1. In addition to some of the uses above, I've used them with roasted poultry. For New Years' Eve, I deboned a turkey, stuffed it with chunks of duck breast, chicken sausage, leeks, sundried tomatoes, sopressata and a few other things, including pine nuts. Pinned and tied it back up and roasted the turkey whole, breast down. It must have been good, besides me saying so, because the next day it was really being picked at, and the stuffing was picked at more than the turkey meat.

              1. I love using pine nuts in couscous and rice. Especially good paired with dried fruits like currants or apricots!

                Also like to toast them and toss them into a salad.

                You could do sicilian style meatballs that uses pine nuts and currants... Here is a recipe:

                1 Reply
                1. re: akp

                  OMG! This does sound good, thanks, I'm keeping that recipe!!

                2. I saw a savory biscotti recipe with pignolis. Looked excellent ,but I have no idea where I found it!

                  1. Toast & use to top brown & wild rice salad mixed with dijon vinaigrette.

                    1. The recipe for Pignoli cookies at Epicurious is wonderful

                      1. Kebbi is great with pine nuts. A sweet possibility would be pine nut cookies or a roll covered with pine nuts and made from cake and filled with cream/custard. Mmmm........

                        3 Replies
                        1. re: Main Line Tracey

                          Sounds great! Do you have a recipe for kibbe that you use by any chance? (rolled cake!)

                          1. re: morebubbles

                            Sorry for the confusion. Kebbi is the MiddleEastern meat dish that you sprinkle pine nuts on top of.

                            The sweet thing that I was referring to is the rolled cake with a custard-like filling and covered with toasted pine nuts. I have never made it, but a Spanish restaurant that I go to serves it and it is fabulous. I imagine that you could wing it by following a regular vanilla rolled cake recipe (preferably one filled with vanilla custard) and then just covering the whole thing with whipped cream icing & toasted pine nuts.

                            If you make it, PLEASE let me know how it turns out and what recipe you chose. I would love to make it at home.

                            1. re: Main Line Tracey

                              I found this recipe for a Lemon Custard Filled Cake Roll that uses 1/4 cup pine nuts. http://www.verybestbaking.com/recipes....

                        2. i love this recipe from epicurious - it's an orzo salad with pine nuts. http://www.epicurious.com/recipes/rec...

                          1. I use them in pastas for texture and nutty flavor. Try orrichette with italian sausage, wilted chard, garlic and toasted pine nuts in a little white wine and stock.

                            1. I have a wonderful recipe for dip from blue cheese, brandy, and roasted pine nuts. You whiz everything together, let it sit for a few hours, and serve on bread, crackers, or - best of all - slices of crisp, tart apple. Yum!

                              Blue Cheese Pinenut Spread

                              1/2 lb strong blue cheese, preferably Cabrales or Bleu des Causses
                              1/4 lb low-fat cream cheese (Neuchatel) - omit if blue cheese is mild
                              1/4 cup toasted pine nuts
                              2 small garlic cloves, minced
                              2 tsp olive oil
                              1 tsp brandy

                              Mix all ingredients to a paste in food processor. Chill for several hours to allow flavors to blend.

                              Serve with sliced apples and crisp Spanish white wine (such as the Basque wine "Txakoli") or with black olives and a Spanish red wine.



                              1. Toast for a few mins and grind thru food processor makes a great coating for chicken or fish.

                                1. I throw toasted pine nuts in spinach salad. I add red onion, sliced mushrooms, crumbled goat cheese and some dried cranberries and ress with a rasberry or other slightly sweet fruity vinaigrette. The pine nuts, and I use them pretty liberally, are perfect with this.

                                  1. Here is a recipe with pine nuts. This has always been a hot favorite when I serve it. Most people dont even realise it is spinach but just love the flavour

                                    Spinach Bacon and Pinenut Salad with Honey Dressing.

                                    Eat and enjoy cheers Beth

                                    1. I sear sea scallops in olive oil, salt and peppper, add pinenuts to brown, Italian parsely, some red pepper flakes, white wine to finish it, really good!

                                      1. If you have Marcella Hazan's Essentials cookbook, try her polenta shortbread cake. There are pine nuts in it and they along with the fennel seeds really make that dish, IMO.

                                        1. In pasta sauce, in rice pilaf.

                                          1. Our favorite way (besides pesto) to use them is to toast them and add them to lemon and sage risotto. The texture is really great.

                                            We also use them in portabello mushroom and greens on toast (sauteed mushrooms with shallot, sauteed green - spinach, chard, whatever - with garlic, mix together with some lemon juice and toasted pine nuts, serve on toast, with smoked mozzarella on top optional).

                                            We also like to toss them in salads.

                                            1. A traditional way of making spinach a la catalan is to sautee spinach with raisins and toasted pinenuts. It adds a nice blend of nutty sweetness to spinach and any vegetable dish.

                                              You can use it to make picada, which a thickening agent to finish off stews and sauces. Pound some toasted pine nuts, bread (and garlic, if you like) to any sauce and it adds subtle complexity.

                                              Zuni cafe's roasted chicken and bread salad recipes call for pine nuts and that is delicious.

                                              Also another chicken pine nut recipe is chicken stuffed with prunes and pine nuts.

                                              1. I've added them to meat ravioli filling.....

                                                1. Toasted pine nuts with carmel topping over vanilla bean ice cream

                                                  1 Reply
                                                  1. re: six dower

                                                    I like them with brussels sprouts. Lightly cook the brussels (maybe 1/2 way, fresh or frozen) Cut them in half.

                                                    Melt some butter in a pan and add some sliced garlic (not crushed). Sautee until the garlic is lightly toasted. Remove with slotted spoon. Place brussels cut side down in the brown butter. Cook until they are nicely browned on the flat side. Return the garlic and some pine nuts to the pan. Toss it around and serve. YUM

                                                  2. toasted they are fantastic with pasta, garlic,lemon zest, pepperoncino, garlicky croutons, and spinach with fresh ricotta, or in torta della nonna, or a pesto made with arugula instead of basil, with roasted asparagus, with sun dried tomatoes, black olives and flat leaf parsley as a sauce for chicken or firm fleshed white fish, fold them into meringues with raisins or currants. fayefood.com

                                                    1. I love the flavor of pinenuts paired with eggplant.
                                                      I make stuffed eggplants, I sautee the chopped "insides" of the eggplant, garlic, diced tomato, onion, (sometimes green pepper or celery too, depends what I have). Then I mix in toasted pine nuts, and add chunks of feta cheese, and stuff the shells and top with parmesan/bread crumbs/parsley mix and toast.
                                                      Whole Foods grocery store does a sautee of chopped eggplant, with orzo, and some other veggies and toasted pinenuts that is also quite good.

                                                      I also like their flavor as a nut crust for goat cheese rounds.

                                                      I have also used them in traditional stuffing (like you would make for a Thanksgiving turkey).

                                                      1. I toss pine nuts into just about anything. Always use a handful or two in moussaka. But possibly my favorite is in pilafs, rice or bulgur. The basics are the same: Sweat a diced onion in plenty of olive oil (don't waste evoo), when it's transparent up the heat and toss in some pine nuts, when they're toasted golden add rice or bulgur and stir until it's opaque looking. Toss in a handful or two of black currants, some chopped (preferably fresh) dill and mint, some chopped parsley, and enough chicken (or other) broth as appropriate to the amount of rice or bulgur. Bring to boil, cover, reduce heat and simmer until liquid is absorbed. Allow to rest covered for five or ten minutes. Taste for saltiness. Some broths have more than enough, so be cautious. Fluff and serve as a side with anything from chicken to kababs, steak to sword fish.

                                                        I also use pine nuts in chicken and tuna salad. Toasting changes the flavor. When they are super fresh, they really have a nice pine flavor that diminishes with time. I also toss them into home made minestrone soup. They would probably perk up store-bought too. They make a nice difference when used generously when processing a hummous. Only thing I can think of I've never used them in is scrambled eggs, but who knows? Might be good.

                                                        1. toasted and tossed in pasta dishes, on salads, with sauteed greens, in pilafs or anyplace

                                                          or put them in a food processor w/ a little oil and salt and make pignoli butter

                                                          1. Lucky you! I toast them and top salads with them. I usually pop half of them in my mouth. I also make Italian Pignoli Cookies:

                                                            1/4 lb Almonds; ground fine
                                                            1 c Butter
                                                            1/2 c Sugar
                                                            1 ts Vanilla
                                                            1/2 ts Salt
                                                            2 c Flour
                                                            1 c Pine nuts, chopped

                                                            CREAM BUTTER AND SUGAR together until very soft. Then carefully blend in
                                                            the ground almonds, salt, vanilla and flour. The dough will be rather firm.
                                                            Cut off pieces about the size of prunes and roll them into little
                                                            cigar-shaped pieces about 1/2-inch thick. Roll these in the chopped pine
                                                            nuts and bend them into a half-moon shape. Place these 1-inch apart on
                                                            greased baking pans. Bake at 350F for 15-to-20 minutes. The crescents
                                                            should not be browned.