Pine Nuts Recipes

Pine nuts recipes never entered my mind until the late 1980”s. In fact, if someone told me about them, I would have laughed. My husband was so allergic to pine at certain times of the year making him very sick. I would never have had any pine in the house and certainly would never have cooked anything “pine” in the food. 

Pine Nuts RecipesPine Nuts Recipes

After moving to Florida I ate at two Italian restaurants. I noticed an unfamiliar taste in some of the food which I ordered. I thought it was really good but I could not recognize the taste. When eating out, if I like a new dish, I will go home and try to duplicate the recipe. I was stumped with this mild delicious flavor. One day I inquired as to what was in the food.  I was told they are pine nuts and they make many pine nuts recipes. I almost could not believe it. I had never heard of pine nuts and certainly not cooking with them.

Immediately I decided to experiment with this new ingredient making my own pine nuts recipes. Where would I ever find pine nuts? I had never seen them before. Can you believe on my next visit to Costco, I saw big bags of pine nuts. Sam’s Club even sells them! I found out that they have been in those stores for sale for a long time. I just never noticed them. Now I always keep them in stock. I store them in my freezer to keep them fresh.

Most of the pine nuts recipes which I have tried are Italian or from the Mediterranean area and the Middle East. I have never seen any pine nuts recipes originating from the United States. Come to find out this was a staple food of our Native Americans. Not all pine trees grow nuts suitable for harvesting. In America the pine nuts come from the Colorado pine. These pine nuts are known to be the largest and the easiest to shell. Other trees suitable for harvest are the Mexican pine. Italian stone pine and the Chinese nut pine.

The country producing the largest amount of pine nuts for harvest is Russia coming from the Siberian pine trees. The claims are that they export most of these to countries like China and Korea. This also surprises me because I have never seen any pine nuts recipes associated with these countries. I do think they would be great in many different international foods. I have even read that coffee is made from pine nuts and is suppose to be very flavorful.

From reading, I understand that the pine nuts have to be processed correctly if you collect your own.  It seems they can become very strong in taste and maybe not good to eat. For most of my pine nuts recipes, I usually toast them first. For some recipes I chop and others I grind. They are also good used whole. The taste is mild and nutty with a butter flavor. Probably, the reason I like them so well is the high fat content tasting like butter. Just like other nuts, I throw them into many of my recipes to add texture.

NOTE: To toast pine nuts preheat oven to 375F degrees. Place pine nuts on an ungreased baking sheet. Place in oven for 10 minutes until golden brown. Remove from oven and cool.


Pine Nut Pumpkin Bread RecipePine Nut Pumpkin Bread Recipe

Pine nuts recipes include many delicious breads.

  • ½ Cup softened butter
  • ¾ Cup dark brown sugar
  • 2 Eggs
  • 1 Cup solid packed canned pumpkin
  • ½ Teaspoon orange extract (or 1 Tablespoon grated orange peel)
  • 2 Cups flour
  • 2 Teaspoons baking powder
  • ½ Teaspoon cinnamon
  • ½ Teaspoon ginger
  • 1/3 Cup light cream
  • ¾ Cup toasted pine nuts

Preheat oven to 350F degrees; butter loaf pan (9X5 inches).
Cream the butter and sugar in a large bowl; beat in eggs, pumpkin and orange extract.
Combine flour, baking powder, cinnamon and ginger in medium bowl.
Add dry ingredients and milk alternately to the pumpkin mixture; mix to blend.
Fold in pine nuts; pour into the prepared pan smoothing top.
Bake 60 to 70 minutes until golden brown and pick comes out clean.
Cool bread in pan for 10 minutes; remove from pan and cool completely.


Eggplant Appetizer RecipeEggplant Appetizer Recipe
Eggplant Appetizer RecipeEggplant Appetizer Recipe

You will find many pine nuts recipes included in Middle Eastern appetizer recipes.

  • 1 Medium eggplant
  • 1 Teaspoon salt
  • ½ Cup olive oil
  • 4 Tablespoons lemon juice
  • 5 Cloves minced garlic
  • ¼ Cup toasted pine nuts
  • 4 Sprigs fresh parsley
  • ½ Teaspoon black pepper

Cut eggplant in half lengthwise; place in large bowl.
Cover with fresh cold water and the 1 teaspoon salt.
Soak for 8 hours; drain well on paper towels.
Heat oil in large skillet over medium heat.
Slice eggplant; cook until lightly browned and cool.
Place eggplant, lemon juice and next 4 ingredients in a food processor.
Process briefly until chopped and blended.
Season with additional salt if needed; serve with flat bread.

Makes about 3 cups.


Pine Nut Basil ButterPine Nut Basil Butter
Pine Nut Basil Butter Served with Beef and Roasted PotatoesPine Nut Basil Butter Served with Beef and Roasted Potatoes
  • 1 Tablespoon olive oil
  • ¼ Cup softened butter
  • ½ Cup fresh basil leaves
  • 2 Cloves chopped garlic
  • Salt/ pepper to taste
  • 2 Tablespoons toasted pine nuts
  • 2 Tablespoons freshly grated Parmesan cheese

Combine all ingredients in food processor.
Process just until well blended.
Serve with cooked pasta, rice, seafood, meat or potatoes.

Makes about 1 cup.


Learn how to make pine nuts recipes with chicken.

  • 4 Whole boneless chicken breasts (Cut in halves0
  • 3 cups chicken broth
  • 1 Cup dry white wine
  • ¼ Cup minced carrot
  • ¼ Cup minced onion
  • 2 Tablespoons white wine vinegar
  • Grated rind of 1 lemon
  • Pinch red pepper flakes
  • Salt
  • 3 Tablespoons butter (Divided)
  • 3 Tablespoons olive oil (Divided)
  • ¼ Cup PLUS 2 tablespoons toasted pine nuts (¼ cup ground; 2 tablespoons whole)
  • 2 Tablespoons lemon juice
  • 2 Tablespoons chopped fresh parsley (Divided)
  • 1 Pound cooked angel hair pasta
  • 1 Pound fresh spinach (Washed and dried)

Pound chicken to ¼ inch thickness.
Combine chicken broth and next 5 ingredients in saucepan.
Bring mixture to a boil, reduce heat and simmer about 1 hour.
NOTE: Liquid should be reduced to about 2 cups.
Strain liquid; season with salt if needed.
Divide butter and oil evenly between 2 large skillets.
Over medium heat sauté chicken breasts on both sides until done.
Remove chicken breasts to a platter and keep warm.
Again bring chicken broth mixture to a boil; whisk in ¼ CUP ground pine nuts.
Stir in lemon juice and 1 TABLESPOON chopped parsley.
TO SERVE place a light layer of spinach over dinner plate.
Place a serving of cooked pasta and cooked chicken breast over the spinach.
Spoon sauce over the dinner; garnish with toasted pine nuts and parsley.
Serves 8.


Cream cheese and herbs make delicious pine nuts recipes.

  • 2 Packages (8 Ounces each) softened cream cheese
  • 1 Cup chopped fresh parsley
  • ¾ cup grated Parmesan cheese
  • ¼ Cup chopped pine nuts
  • 2 Cloves minced garlic
  • 1 Tablespoon dried basil
  • ¼ Teaspoon salt
  • ½ Teaspoon pepper
  • 1/3 Cup olive oil
  • 2 Tablespoons melted butter
  • 2 Tablespoons boiling water

Shape cream cheese in a 5 ½ inch flat circle on a serving dish.
Make a slight indentation (A well) in the center of the round; set aside.
Combine parsley with remaining ingredients; mix well.
Spoon parsley mixture into the well in the cheese.
Garnish with fresh parsley or basil; chill 2 hours.
Serve with crackers or party toast; makes 4 cups.


Pine nuts recipes often include rice.

  • 8 Large firm tomatoes
  • Salt/ pepper/ sugar to taste
  • ¾ Cup olive oil (Divided)
  • 2 Large finely chopped onions
  • 1 Cup long grain rice
  • ½ Cup water
  • ½ Cup chopped parsley
  • ½ Cup currants
  • ½ Cup pine nuts
  • 1 Tablespoons fresh chopped mint
  • Juice of 1 lemon
  • 2 Cups water

Preheat oven to 350F degrees.
Slice lids off tops of tomatoes (Save); scoop out pulp (Save).
Sprinkle the insides of tomatoes with salt, pepper and sugar.
Arrange tomatoes in a baking dish.
Heat ¼ CUP of the oil in a large skillet; add onions and next 7 ingredients.
Cover and simmer until liquid is absorbed stirring occasionally.
Cool slightly and season to taste; fill tomatoes with the mixture.
Replace the tops on the tomatoes; drizzle with remaining ½ CUP oil.
Add water in the baking dish; bake for 40 minutes until rice is tender.
NOTE: Baste occasionally with liquid in dish; serve hot.


There are many pine nuts recipes so delicious to serve with cooked pasta.

  • 8 Large red bell peppers
  • ½ Cup olive oil
  • 6 Cloves garlic (Slice thinly)
  • ½ Cup fresh basil
  • 3 Tablespoons roasted pine nuts
  • Fresh ground black pepper
  • Freshly grated Parmesan cheese
  • ¾ Pound spaghetti (Cooked)

Preheat oven to 400F degrees.
Place peppers on a tray and roast for 1 hour turning several times.
NOTES: Skins should be blistered and blackened.
Remove from oven; place peppers in a paper bag for 20 minutes.
Peel, core and discard seeds; cut into strips saving juices which run off.
Place oil and garlic in a large saucepan; sauté until golden brown.
Add the pepper strips to the skillet; cook for 5 minutes.
Pour sauce over cooked pasta; add basil, pine nuts and black pepper.
Toss sauce with pasta to mix; serve with grated cheese.
Serves 4 to 6.


Great dishes are made by adding quinoa to pine nuts recipes.

  • 1 Tablespoon olive oil
  • 1 Finely chopped medium onion
  • 3 Cloves minced garlic
  • ¼ Cup pimiento (Drained)
  • ½ Green bell pepper (Finely chopped)
  • 2 Teaspoons ground coriander
  • 2 Teaspoons cumin
  • 1/8 Teaspoon red pepper
  • 1 Cup quinoa
  • 1  2/3 Cup water
  • 1/3 cup toasted pine nuts
  • Salt/ pepper to taste
  • ½ Cup chopped fresh parsley

Wash quinoa with fresh water and drain.
Heat oil in a large skillet over medium high heat.
Add garlic and cook until tender.
Stir in pimiento and next 4 ingredients.
Add quinoa and water; cover and simmer for 15 minutes.
Set off heat leaving COVER ON for 5 minutes longer.
Stir in the toasted pine nuts, salt and pepper.
Sprinkle top with fresh chopped parsley to serve.
Serves 4 to 6.


Layer 1

  • 4 Cups bulgur
  • 4 Pounds round steak (Finely ground)
  • ¾ Teaspoon black pepper
  • 3 Tablespoons salt
  • 2 Teaspoons cinnamon
  • 3 Large onions (Peeled and grated)

Layer 2

  • ¾ Cup PLUS 3 tablespoons olive oil (Divided)
  • 1 ½ Pounds round steak (Finely chopped)
  • 1 ½ Pounds round steak (Ground)
  • 1 Large chopped onion
  • 1 Teaspoon cinnamon
  • Salt/ pepper to taste
  • ¾ Cup pine nuts

Preheat oven to 450F degrees; grease with oil a 9X13 inch baking pan.
MIX LAYER 1: Soak bulgur for 20 minutes in cold water; wash and drain well.
In a large bowl mix meat with next 3 ingredients; add bulgur and mix well.
MIX LAYER 2: Heat 3 TABLESPOONS of oil in a large skillet.
Fry the meats with the onion and seasonings.
Stir in pine nuts and mix well; let cool.
ASSEMBLE: Spread layer 1 mixture in the bottom of prepared pan.
Spread layer 2 mixture on top; cut into diamond shape with a wet knife.
Pour ¾ CUP of oil over the top; bake in oven 30 to 35 minutes.


Many pine nuts recipes make a full meal without any meat.   

  • 1 ½ Cups bulgur
  • 4 Cups mashed potatoes
  • 3 Tablespoons flour
  • 1 Teaspoon basil
  • 1 Teaspoon cumin
  • ½ Teaspoon cinnamon
  • ½ Teaspoon cayenne
  • 3 Cups finely chopped onion (Divided0
  • 3 Teaspoons salt (Divided)
  • 1 Teaspoon black pepper (Divided)
  • 1/3 Cup olive oil (Divided)
  • 4 Cloves minced garlic
  • 2 Teaspoons coriander
  • 1 Cup pine nuts

Cover bulgur with warm water; soak for 15 minutes.
Drain bulgur and squeeze out excess liquid.
Combine bulgur with potatoes and next 5 ingredients.
Add 1 CUP onion, 2 TEASPOONS salt and ½ TEASPOON pepper.
Blend mixture well and divide into 2 equal parts; set aside.
Heat 4 TABLESPOONS olive oil in a large skillet.
Add 2 CUPS onion, garlic, coriander and pine nuts.
Sauté mixture for 5 minutes; season with REMAINING salt and pepper.
PREHEAT OVEN TO 400F degrees; grease 9X13 inch baking pan.
TO ASSEMBLE PIE spread HALF of bulgur potato mixture over bottom of pan.
Spread garlic and pine nut mixture over the top of the bulgur mixture.
Spread other HALF of bulgur potato mixture evenly over the top.
Bake for 40 minutes or until edges turn brown; cut in squares to serve.
Serves 12.


Learn how to make pine nuts recipes like pesto sauce for pasta, appetizers and many other recipes.

  • 2 Cups fresh basil
  • ½ Cup olive oil
  • ¼ Cup toasted pine nuts
  • 4 to 6 Cloves minced garlic
  • 1 Teaspoon salt
  • 3Tablespoons softened butter
  • ½ Cup freshly grated Parmesan cheese
  • 2 Tablespoons freshly grated Romano cheese

Combine basil and next 4 ingredients in the food processor.
Process until fairly smooth; blend in the butter and cheeses.
Cover and store in refrigerator.
Serve with hot pasta, potatoes, on hot homemade bread, etc.
Makes about 1 cup.