Pine nuts — raw, buttery kernels for pesto and beyond
Small, pale kernels harvested from pine cones (technically a seed, not a nut) with a soft texture and delicate, resinous sweetness — the ingredient that makes pesto pesto. Naturally rich in vitamin E (around 62% of the daily reference intake per 100g), B vitamins, and minerals including manganese, zinc, magnesium and iron.
Best for
Homemade basil pesto — their oil content emulsifies into the proper silky texture
Toasting in a dry pan (2–3 minutes, watch closely) for salads, pasta and roasted vegetables
Middle Eastern rice dishes, stuffings and pilafs
Pignoli cookies and tarts
FAQ
Why do pine nuts cost more than other nuts? Each kernel is hand-extracted from pine cones that take 18+ months to mature — they're slow, labour-intensive food.
How do I keep them fresh? Their high oil content fades fastest of any nut: reseal the pouch, keep cool and dark, or refrigerate after opening.
Eco-friendly, 100% recyclable resealable pouches (some large sizes non-resealable) — better price per kilo as you scale up.
What's In My Pine Nuts? Ingredients:Pinenut kernels (100%)
Allergen information: packed in an environment that handles nuts, peanuts, sesame, mustard, celery, soya and products containing gluten. For allergens see ingredients in bold.
