Pine nuts are oily and rich in protein, so they tend to go rancid quite quickly; store them in the fridge and they will keep longer.


The longer, thinner Asian varieties are higher in oil than American or Mediterranean types. Pine nuts have a rich buttery, resinous flavour and are used in many savoury dishes, especially vegetarian ones, but are particularly associated with Italian, Mediterranean and Asian cooking. They’re a key ingredient in pesto and appear in lots of pasta dishes.