Pine Nuts

By Food & Wine
Updated November 03, 2016
Pine nuts don’t always mean pesto. These nuts make a tasty addition to meat, fish, salads and veggies, and are also great in baked goods. Here, our best recipes showcasing pine nuts.
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Gnocchi Gratin with Pine Nuts and Gorgonzola Dolce

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Paula Wolfert usually bakes gnocchi in gratins, relieving her of the stress of last-minute cooking. Good, light potato gnocchi can take a really lush sauce such as this one from Emilia-Romagna, which is creamy and fragrant with stewed radicchio, seared pancetta, crunchy pine nuts and a mild Gorgonzola dolce, also called dolcelatte.

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Roasted Romaine with Pine Nut Vinaigrette

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Chef Pablo Montero creates a savory dressing with toasted pine nuts, sun-dried tomatoes, black olives and olive oil.

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Spicy Spinach Dip with Pine Nuts

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This zesty take on a classic dip is perfect for parties.

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Braised Pine Nuts with Butternut Squash

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In this risotto-like dish, the pressure cooker's intense heat penetrates the pine nuts' outer membranes and makes them soft inside.

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Caponata Crostini with Goat Cheese and Toasted Pine Nuts

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This eggplant based relish is a delicious accompaniment to just about everything. It's like a Sicilian version of ratatouille and best served with a wide range of meats and fish, on toast, or used as a sauce with pasta.

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Creamy Broccoli-Fennel Slaw with Pine Nuts

Credit: © Sarah Bolla
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This light and refreshing winter salad makes use of broccoli stems.

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Chicken and Rice Salad with Pine Nuts and Lemon

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We like to serve this Mediterranean-inspired salad warm, but it's also good slightly chilled. Be sure to check the seasonings, though; cold dishes often need more salt and pepper than those served hot.

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Stuffed Eggplant with Lamb and Pine Nuts

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This cinnamon-scented recipe is Yotam Ottolenghi and Rami Tamimi's take on a dish made by Elran Shrefler at Azura Restaurant.

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Vegetable Farro Stew with Figs and Pine Nuts

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"I'm not a vegetarian," says chef Grant Achatz. "But at home I mainly eat grains and vegetables." His minimalist slow-cooker stew features farro, eggplant, artichokes and three kinds of pepper, and is sweetened with dried figs and raisins.

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Sugar Snap Pea Salad with Pine Nut-Kasha Granola & Ricotta

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"Everyone adds nuts to salad, but I wanted to do something different," says Justin Smillie. He tops crisp snap peas with a savory granola that includes pine nuts and kasha. Ricotta adds another layer of texture; Smillie makes his own cheese at the restaurant, but good-quality store-bought fresh ricotta is also delicious.

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Olive Oil Muffins with Pine Nuts

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Extra-virgin olive oil and Greek yogurt give these muffins their excellent moisture; toasted pine nuts add a wonderful nutty flavor.

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Sticky Oat-and-Pine-Nut Bars

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These chewy, nutty, white-chocolate-dipped sweets are a little bit granola bar, a little bit trail mix. Pastry chef Luis Villavelazquez of San Francisco's Absinthe Brasserie & Bar wanted to put his own imprint on the portable snacks, so he added a twist: a good dose of spicy black pepper.

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Roasted Broccoli with Lemon, Pine Nuts and Basil

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This 7-ingredient recipe is the most delicious way to eat broccoli.

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Blood Orange-Pine Nut Agrodolce Sauce

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Chef Jennifer Jasinski combines sweet-tart blood-orange juice with pine nuts and garlic for a quick and delicious sauce that's great on seared scallops as well as chicken thighs and roast pork.

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