Did you know?
Pine nuts are expensive because of the hand labor needed in harvesting them from the pine cones of several varieties of pine trees.
“There are two main varieties . . . the Mediterranean or Italian pine nut is from the stone pine. It’s torpedo-shaped, has a light, delicate flavor and is the more expensive of the two,” Sharon Tyler Herbst writes in “Food Lover’s Companion.” The more pungent Chinese variety is “shaped like a squat triangle” and found in Asian markets.
The nuts also are harvested in Mexico, North Africa and the Southwestern U.S.
Buying tips
Shop for pine nuts in a store with frequent turnover because they quickly become rancid due to their high oil content. “Make sure you get the freshest pine nuts, which should be sweet, nutty and buttery at the same time,” Lidia Bastianich writes in “Lidia’s Family Table.”
Storing tips
Refrigerate opened packages of pine nuts up to two weeks. For best results, freeze them in a freezer storage bag (with the air pressed out) for up to 6 months.
Preparation tips
Pine nuts are frequently used as an ingredient in pesto, along with garlic, Parmesan, basil and olive oil. But you also can enjoy the nuts raw or roasted in a variety of dishes, including soups, sauces, curries and desserts.
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dpierce@tribune.com
