This article discusses everything you want to know about Pine Nuts. Learn about which ones to buy – and why. Have you heard about “pine nut syndrome”? It’s a real thing. And we have several recipes featuring pine nuts, too, that go beyond the classic Basil Pesto. We’ve got vegan pesto, kale pesto, parsley based, sundried tomato and more, as well as tips on how to buy and store.
Not All Pine Nuts Are Created Equal
Did you know that not all pine nuts are created equal? On the one hand, the 18 or so species that are edible do all come from pinecones (yes, from pine trees) grown throughout North America, Europe and Asia.
But there are some that are much preferred from a culinary perspective over others.
About “Pine Nut Syndrome”
Perhaps you have heard about “pine nut syndrome” or “pine nut mouth” – or maybe you were a victim and didn’t even know what was going on?
Some people experience a bitter and/or unpleasant metallic taste after eating certain pine nuts and this effect seems to come mostly from the Pinus armandii (Chinese white pine) variety.
It is not a health concern other than it is annoying (sometimes very), making everything you eat taste odd, and can actually last for days – or weeks! It is referred to as “pine nut syndrome” and can crop up even a day or two after eating the offending pine nuts.
Our suggestion is to source pine nuts of European origin.
I have had very good luck with sourcing nuts through Nuts.com where they specifically call them “Mediterranean Pine Nuts (Pignolias)”.
They also carry what they call simply “Pine Nuts” and those are not the kind you want. You can read more in a longer article HERE.
Buy The Right Kind of Pine Nut
Do note that the European type are always pricier. When I bought them recently (summer 2023) they were $44 for 8-ounces vs. $20 for the same amount of the Chinese ones. Note that our recipe uses less than 2-ounces of the nuts and serves at least 4, so you have to do the math after you experience sticker shock. (OK, I did it. It’s about $2.50 per serving).
Of course, if you don’t have an issue with pine nuts, you could buy the lesser expensive ones, but the way I look at it, I don’t want to take a chance. I usually make big batches of Basil Pesto in the summer and freeze it. I don’t want to serve it to guests somewhere along the line and be responsible for them having a reaction. But, it’s your choice!
How To Tell One Kind Of Pine Nut From Another
Acquaint yourself with the images here. The elegant, smooth, slender nuts on the right are the European ones. The shorter, stubbier, chubbier ones on the left are the Pinus armandii, Chinese type.
If a brand/label/product does not go out of its way to advertise that the nuts are the more expensive European variety, chances are they are not.
How Are Pine Nuts Harvested?
Pine nuts are the small edible seeds harvested from the cones of certain pine trees. When the seeds mature enough to be harvested, the pinecones are collected and dried and then processed to open (loosen and unfurl). The “scales” are separated and the pine kernels (nuts) are removed from the scales. There is one pine nut in each “scale”.
It is an incredibly labor-intensive extraction procedure if done by hand. It can also be mechanized. Somehow understanding the labor involved makes the high cost of the shelled nuts more palatable.
How To Store Pine Nuts
As with most nuts, pine nuts have a high oil (fat) content that can make them spoil quickly if they are not properly stored.
If you will be consuming within a couple of weeks, they can be stored at room temperature in an airtight bag or container. For longer storage of up to 3 months, you should refrigerate. For longer storage of up to about 9 months you can freeze them.
Pine Nut Recipes
Here are a few creative recipes featuring pine nuts. We love pesto for pasta, spread on sandwiches, used as a dip or as a condiment or as a flavoring ingredient in dishes. Stir it into vegetable soup!
Basil Pesto
Everyone needs a basic recipe for basil pesto and we love our rendition. Make sure you have high quality Italian pine nuts. Get the recipe for Basil Pesto.
Vegan Kale Pesto
Our Kale Pesto happens to be vegan – taking advantage of “cheesy” nutritional yeast. The body of the pesto if made up of the expected basil but with hearty kale and flat-leaf parsley as well, which lends balance to the other two bold greens. We do like pesto with pine nuts, which this uses, but we provide options for other nuts and seeds. Get the recipe.
Pesto Chicken Wings
Pesto is not just for pasta, and once you try the classic garlicky basil sauce slathered on chicken wings, this might become your favorite new way to enjoy it. Get the recipe for Pesto Chicken Wings.
Vegan Parsley Pesto
This pesto features the bright flavor and color of flat-leaf parsley along with garlic-infused oil and toasted pine nuts. Get the recipe for Parsley Pesto.
Sun-Dried Tomato Pesto
Pesto does not just mean basil. Here we have Sun-Dried Tomato Pesto for a completely different taste – and color – sensation. Get the recipe for Sun-Dried Tomato Pesto.
Pasta with Tuna & Sun Dried Tomatoes
I developed this dish to show you how you can make a hearty, delicious dinner using pantry ingredients like pasta and canned tuna and that a great dinner can get on the table in the time it takes to boil water and cook pasta. Get the recipe for Pasta with Tuna & Sun Dried Tomatoes.
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Tossing with pasta is traditional, but there are so many ways to use pesto, that we explore here from Instant Pot and CrockPot dishes, vegan recipes, handpies (!), chicken wings, salads, mains, soups, appetizers, and so many more. And, pesto is not just regulated to basil and pine nuts!
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