Pine Nut

Pine nuts are the tender, ivory-colored seeds extracted from the cones of certain pine species. They taste buttery with a faint resinous sweetness; toasting deepens the aroma. Cooks blend them into pesto, fold into pilafs and stuffings, and scatter over salads, pasta, and roasted vegetables; they are sold shelled, raw or lightly toasted.\n\nHarvested around the Mediterranean, West and Central Asia, and parts of North America, pine nuts have long featured in Italian, Middle Eastern, and Spanish cooking. Kernels are obtained after cones are dried to release seeds, then cracked and peeled, a labor-intensive process that shapes their price and availability.