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Having a nut allergy, for years I never even glanced at anything nut-centric, save for my beloved peanut butter. I slowly realized almonds were also okay, and that pine nuts were too -- I had no idea they were in pesto (oh, the ignorance of the pre-Internet days!). So I'm on the slow bus when it comes to nuts, which is why I never had roasted pine nuts until now.
This is one of those times that I quickly fell in love, but also became quite angry that the revelation was coming after 30+ years on this earth. What a waste! The wonderful smell of roasting pine nuts is addictive, and their taste is rich, roasted heaven. The first batch were mixed into some mayo and put on a sandwich of roasted vegetables. Heaven. The next batch went into a salad. Heaven. The next, well, that went right into my stomach. What comes next, I'm still working on, but I am thinking about some pine nut/popcorn combination.
If you can eat pine nuts and have never roasted them, I demand that you do it now and see for yourself. It's too easy not to -- sprinkle some in any dry pan and throw it on your stove. Heat 'em up, being careful to jiggle the pan and move the pine nuts around once they start releasing their wonderful smell and change color. It will only take a few minutes.
If you're an old fan of the roasted pine nuts, please share any recipes you love below!
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2-20-2009 @9:25AM Aaron said... slice a bunch of brussels sprouts thin (I use the slicer on my food processor), put them in a hot pan with olive oil until caramelized to your liking, toss in a generous handful of toasted pine nuts, and then toss with spaghetti or fettucini and top with a hard cheese (pecorino romano or the like)
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2-20-2009 @9:59AM Alejandra said... One thing I've noticed about toasted pine nuts is that they have a slight meaty taste. Prosciutto-like, to be more exact. Because of this, I've found that they pair quite lovely with thick slices of milky mozzarella (eaten in a small handful followed by the cheese). They also work well sprinkled over pea soup (as a kind of mock-ham).
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2-20-2009 @10:34AM alisa said... Toasted pine nuts are an excellent flavor booster and I have used them in a Quinoa rissotto and also thrown in with sauteed greens (swiss chard or spinach). It is also an excellent addition to almost any salad. Both the quinoa recipe and the greens recipe are here on my food blog: http://theripetomato.wordpress.com/
How awesome that you can eat them even with a nut allergy. I'm glad you've found a safe nut to enjoy !
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2-20-2009 @10:56AM chris said... Oh wow, pine nuts, chicken and hoummus on pita with fattoush might be the best thing ever.
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2-20-2009 @12:46PM Maureen said... A little angel hair, olive oil, parmesan and pine nuts does it for me every time!
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2-20-2009 @1:54PM Chris Furniss said... I put toasted pine nuts on just about everything these days. But the best is toasted with a teeeensy bit of cayenne pepper and then sprinkled over some angel hair pasta with pesto and some dried proscuitto crumbled on top. Maybe a little myzythra cheese grated on there as well. Oh god I am getting hungrier by the minute.
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2-20-2009 @3:20PM Monika said... You're all making me hungry! I think I'll be doing Aaron's sprouts suggestion very soon.
But right now, I wonder how it'll taste in a breakfast burrito?
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2-20-2009 @4:43PM Peter said... Roasted pine nuts are great on pizza or salads since like Alejandra stated, they have a meat-like flavor.
I also add them as a topping at the table (do not add before or they get soggy) to sauteed spinach, or rapini, or swiss chard, or brussel sprouts, or any dark green vegetable suitable for a saute.
Or best yet... just snack on them. :)
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2-21-2009 @2:13AM Jena said... I like tossing roasted pine nuts and garlic with broccoli.
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2-22-2009 @3:12PM 7aki Fadi said... I like to fry my almonds and pine nuts than roasting them, the taste is even better. Trust me.
You put a little bit of oil in the pan and fry them. But you have to take them out quickly once the oil starts sizzling because they brown quickly.You want to take them out when they have a hint of golden brown because they continue to cook when you take them out.
Of course you fry them separately since each has a different cooking time.
Please try it and tell me how you like it.
I put those on rice which gets topped with whatever sauce or meal you made and OMG it makes any dish explode with flavor.
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2-25-2009 @4:38PM kate said... I love pine nuts!! I just did a fabulous version of roasted spaghetti squash with parmesan cheese, kielbasa and pine nuts. The pine nuts give the whole dish such a full flavor. You could easily leave the kielbasa out and just have it as a vegetable side dish.
http://adashofsass.com/2009/01/31/parmesan-spaghetti-squash-with-kielbasa-and-pine-nuts/
Enjoy!!
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