Very expensive and delicate, pine nuts are also called pignoli’s, pignolia’s and pinon’s. They are harvested from pine trees and can be found inside the pinecone, a fact that I only came to realize after betting that they didn’t. Most of the pine nuts we use are the thin, more subtle Italian variety, but they are also available in Asian markets. Sprinkle on a simple pasta primavera to create a pesto influence.
- 2 cups just roasted pine nuts
- 3 tablespoons store bought or homemade pesto
- 1 tablespoon finely grated Parmesan cheese
- 1 teaspoon kosher salt
- Place all the ingredients in a large bowl and toss to combine.
- Transfer to a large plate and set aside to dry out for at least 2 hours.