Pine nuts (pinoli)

Small oblong oily stone pine seed kernels with a sweetish resinous-nutty taste for pesto, salads and pasta.

Pine nuts (pinoli) are small oblong kernels of Italian stone pine seeds of a cream-white colour, oily, tender, with a sweetish resinous-nutty taste that deepens on a light toasting. They are added to pesto alla genovese, sprinkled over salads, pasta, risotto, roasted vegetables and fish, added to pine nut tart, cookies, fillings and Eastern sweets.

Recipes with this ingredient

Marinated giant shrimps with sole filletEuropean cuisine | Appetizers

The recipe is taken from the book "Seafood. Very simple.

Baked Pepper DipEuropean cuisine | Appetizers

The hotter the pepper in the pepper dip, the better. However, it's a matter of taste. Like the sweetness of the peppers: if it seems insufficient, you can correct it with a pinch of sugar.

Baked pepper dip with narsharabAzerbaijani cuisine | Appetizers

Baked pepper dip with narsharab is a vibrant, aromatic dish from Azerbaijani cuisine that harmoniously combines the sweetness of red pepper, the spiciness of chili, and the rich flavor of narsharab—pomegranate sauce. Historically, narsharab was used in Azerbaijani cooking to add depth of flavor to dishes. Nuts and crackers add textural complexity to the dip, while cumin and lemon juice provide Eastern spice and freshness. This sauce pairs perfectly with meat, vegetables, or simply with crispy flatbreads. Toasted pine nuts complete the composition with a light nutty note. The dip can be served as an appetizer or used as a spread, making the meal richer and more flavorful. Chilled, it reveals its taste even more vividly, transforming a simple set of ingredients into an exquisite gastronomic delight.