Badia Pine Nuts, 2 oz

Whole pine nuts — the buttery, faintly resinous seeds from stone pines that define classic pesto alla Genovese. Their high oil content gives sauces silkiness and toasted dishes a sweet, almost piney finish you can't substitute with another nut.

Common Uses

Pesto alla Genovese, Sicilian pasta con le sarde, stuffed eggplant and zucchini, Tuscan spinach sautés with raisins, Lebanese kibbeh and rice pilafs, baklava layers, and toasted garnishes on salads, hummus, and roasted vegetables.

Cuisine Context

Pine nuts are essential across the Mediterranean — Ligurian pesto, Sicilian sweet-and-sour preparations, Catalan spinach with raisins, and Levantine rice and meat dishes. Wherever Mediterranean cooks want richness without heaviness, pine nuts do the work.

Pro Tip

Toast them in a dry skillet over medium-low heat, shaking constantly, for just 2 to 3 minutes until pale gold. They go from perfect to burnt in seconds because of their oil content — pull them off the heat the moment you smell them.

Ships from Doral, FL.