Omega Pine Seeds: pine nuts for pesto, hummus garnish, kibbeh and rice dishes. Single 1 kg pack.
Pine nuts, or pine seeds, are small, ivory kernels with a delicate, resinous sweetness. They are the essential nut in Italian pesto and a favourite garnish in Levantine cooking, toasted golden in butter or oil over hummus, kibbeh, rice with meat, fatteh and stuffed vegetables. Scatter them over salads and roasted vegetables, or bake them into biscuits. Toast gently and stay close, as they burn within moments. Pine nuts, also called pignoli or piñón, are the edible seeds of pines; only about 29 pine species produce nuts large enough to eat. Pine nuts turn rancid quickly at room temperature, so refrigerate them in a sealed container. In Italy pine nuts are pounded with basil, garlic, cheese and olive oil for pesto, and in the Levant they are toasted for hummus, fatteh and rice. Toast gently for two or three minutes only.
