Badia Pine Nuts, 1 oz
Badia Pine Nuts are the small, resin-sweet kernels that define Italian and broader Mediterranean cooking — buttery when raw, deeply nutty once toasted. The 1 oz pack runs $4.15 per ounce, the strongest unit price across the sizes offered.
Common Uses
The non-negotiable nut in Genovese pesto, pounded with basil, garlic, Parmigiano, and olive oil. Toast and scatter over roasted squash, ricotta toast, or burrata. Fold into pasta with raisins, anchovy, and chard for Sicilian pasta con le sarde. Bake into pignoli cookies, or finish spinach sautéed with garlic and currants.
Cuisine Context
Pine nuts cross Liguria, Sicily, Lebanon, and Turkey — essential in pesto, kibbeh stuffing, lahmajoun, and rice pilafs studded through Mediterranean tables. When a recipe calls for pinoli, pignoli, or snobar, this is what it means.
Pro Tip
Toast in a dry skillet over medium-low heat, shaking constantly, until just golden — about two minutes. They go from pale to burnt in seconds, and burnt pine nuts turn an entire pesto bitter.
Ships from Doral, FL.
Original: $4.15
-65%$4.15
$1.45Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Badia Pine Nuts are the small, resin-sweet kernels that define Italian and broader Mediterranean cooking — buttery when raw, deeply nutty once toasted. The 1 oz pack runs $4.15 per ounce, the strongest unit price across the sizes offered.
Common Uses
The non-negotiable nut in Genovese pesto, pounded with basil, garlic, Parmigiano, and olive oil. Toast and scatter over roasted squash, ricotta toast, or burrata. Fold into pasta with raisins, anchovy, and chard for Sicilian pasta con le sarde. Bake into pignoli cookies, or finish spinach sautéed with garlic and currants.
Cuisine Context
Pine nuts cross Liguria, Sicily, Lebanon, and Turkey — essential in pesto, kibbeh stuffing, lahmajoun, and rice pilafs studded through Mediterranean tables. When a recipe calls for pinoli, pignoli, or snobar, this is what it means.
Pro Tip
Toast in a dry skillet over medium-low heat, shaking constantly, until just golden — about two minutes. They go from pale to burnt in seconds, and burnt pine nuts turn an entire pesto bitter.
Ships from Doral, FL.
