Optional: 1 tbsp toasted pine nuts
The seeds from inside pine cones — soft, sweet and resinous; the nut in pesto, and in Levantine rice and meat dishes.
Kinds
- Mediterranean (pinoli)
- Long and slim, from the stone pine; more resinous, and dearer.
- Asian
- Shorter and rounder, cheaper. Some have been linked to 'pine mouth', a bitter aftertaste that lingers for days.
Cooked with, here
–8 hours ahead marinate the fishbuttercaperchopped parsleyflaky saltgolden raisingranny smith applehour ahead soak raisin Knowing it
- Where to buy
- In small amounts; keep them in the fridge or freezer, as they turn rancid quickly.
- Worth knowing
- Toast in a dry pan, shaking, and tip them out the moment they colour — they burn in seconds.