mezzomediPine nut
Delicate, buttery pine nut with a sweet resinous note, key to pesto.
Pine nuts are seeds with mild, buttery notes, and a tender, slightly sweet texture. A staple of Mediterranean cuisine, particularly in Italy and the Levant, they add richness and delicacy to savory and sweet preparations.
Best pairings
Basil Classic90%Basil and pine nuts, the base of Genovese pesto.
Tomato Classic88%A base for Mediterranean salads and pasta, pine nuts add texture and umami roundness.
Garlic Classic88%Fundamental in Provençal and Levantine sauces where creamy pine nuts balance intensity.
Raisin Classic86%Pine nuts and raisins, the sweet-sour duo of the South.
Lemon Classic85%Bright Levantine and Spanish acidity: elegantly cuts through creamy richness.
Olive oil Classic84%Elementary duo: olive oil amplifies the richness of pine nuts in a natural emulsion.
Oregano Classic84%Greek and Italian aromatic: herbaceous notes complement the buttery texture.
Sun-dried tomato Classic83%Sun-dried tomatoes and pine nuts in Sicilian pastas and stuffings.
Spinach Classic83%Spinach with pine nuts and raisins, Catalan style.
Feta Classic83%Harmonious Greek salad: cheese salt contrasts with pine nut creaminess.
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Substitutes
FAQ
What goes with pine nut?
Pine nut pairs especially well with basil, tomato, garlic, raisin and lemon. Basil and pine nuts, the base of Genovese pesto.
What can I substitute for pine nut?
If you don't have it, try: almond, hazelnut, walnut, pumpkin seed.