Pine nuts
Small, fatty nuts prone to scorching if baked the full time — best toasted separately or added post-bake.
- Salt
- low
- Fat
- high
- Sweetness
- low
- Acidity
- low
- Heat
- none
- Moisture
- low
- Umami
- low
- Cooking requirement
- raw ready to eat
Preparation
Scattered raw or lightly toasted beforehand; a full bake can scorch them if added too early
Used sparingly as an accent, scattered thinly
Suitable to add after baking.
Cautions
- their high fat content means they scorch and turn bitter quickly if exposed to the full bake time
Pairs well with
- Pineapple
Its acidity cuts through Pine nuts's richness. Adds textural contrast against Pine nuts.
- Fresh tomato slices
Its acidity cuts through Pine nuts's richness. Adds textural contrast against Pine nuts.
- Kalamata olives
Its acidity cuts through Pine nuts's richness. Adds textural contrast against Pine nuts.
- Artichoke hearts
Its acidity cuts through Pine nuts's richness. Adds textural contrast against Pine nuts.
- Giardiniera
Its acidity cuts through Pine nuts's richness.
- Fried egg (post-bake)
Adds textural contrast against Pine nuts. Best added fresh after baking, for brightness against Pine nuts.