How to Toast Pine Nuts: 3 Different Methods

Pine nuts—or pignoli in Italian—are the edible seeds in the pinecones of pine trees. About the size of a kernel of corn, a pine nut has a buttery, nutty taste. Pine nuts are a common ingredient in Italian cuisine. Classic basil pesto recipes call for raw or toasted pine nuts, and pine nuts add texture and flavor when you sprinkle them over pasta dishes.

Pine nuts are a relatively expensive cooking ingredient due to their rarity and the difficulty of harvesting them. Fewer than thirty species of pine trees produce pinecones containing edible pine nuts. Each pinecone spear holds just two pine nuts, and not all pine nuts are edible. Of the edible pine nuts, some are not sellable because they’re too small.

Toasting pine nuts changes the seeds’ color and flavor. Raw pine nuts are small and buttery and feel slightly greasy to the touch due to their natural oils. These oils enable the nuts to toast to a golden brown color. When you toast pine nuts, they become more fragrant; their taste becomes nuttier and richer; and their texture becomes crunchier. You can add toasted pine nuts to softer dishes, like hummus or soup, to lend bite to the dish.

The buttery flavor of toasted pine nuts is specific but also pairs well with many different dishes. Here are a few suggestions of dishes you can make with pine nuts.

1. 1. Baked goods: Many cookies, crusts, and breads call for a nut of some kind. Replace whatever nut is in a recipe with toasted pine nuts. Usually the flavor will not drastically differ, but toasted pine nuts can provide a crunchier texture than most other toasted nuts. Try using toasted pine nuts in chocolate chip cookies, oatmeal cookies, pumpkin bread, or a whole grain oat sandwich bread.
2. 2. Crumb topping: Pasta dishes, especially baked pasta dishes, can benefit from a breadcrumb topping. Combine toasted pine nuts, either whole or coarsely chopped, to breadcrumbs, olive oil, garlic, and grated cheese for a satisfying breadcrumb topping. Use it to top dishes like baked mac and cheese, pesto pasta, or cacio e pepe.
3. 3. Granola: Try adding pine nuts to granola, which usually contains oats, seeds, dried fruit, and nuts. Use toasted pine nuts instead of pecans, for example, for a bit of a crunch and a buttery element. Granola pairs well with yogurt or smoothies, or you can eat it like a cereal with milk.
4. 4. Pesto: One of the most common uses, if not the most common use, for toasted pine nuts is as a base for pesto sauce. Many pesto recipes call for raw pine nuts, but toasting the nuts can make the final sauce’s flavor deeper and richer. Toast the nuts and then combine them—either as a paste or whole—with fresh basil, olive oil, Parmesan cheese, and garlic.

Each of these toasting methods yields the same results, so which one you choose depends on the equipment you have on hand and your personal preferences.

1. 1. The oven method: This is a common way of toasting pine nuts and nuts in general. Preheat the oven to a normal baking temperature, such as 350 degrees Fahrenheit, and line a rimmed baking sheet with parchment paper. Place the pine nuts on the baking sheet in a single layer and toast them in the oven until they are golden brown. Each oven is different, so keep a close eye on the pine nuts, shaking the baking sheet a few times throughout the cooking process, for a more even toast. When you can smell the nuts, they have finished toasting. This method takes about ten minutes, give or take a couple of minutes.
2. 2. The stovetop method: Place the pine nuts in a dry, stainless steel or non-stick frying pan on the stovetop. Heat up the pan over medium heat or over medium-low heat for a more mild toast. Shake the hot pan regularly to toss the pine nuts so they don’t burn on one side. The dry skillet allows the nuts to toast in their own natural oils without the need for additional oil.
3. 3. The toaster oven method: Preheat the toaster oven to 350 degrees Fahrenheit and place the pine nuts on the baking sheet inside the toaster oven. The heating grates in a toaster oven are closer to the food than they are in traditional ovens, so it’s crucial that you keep a close eye on the pine nuts. Shake the pan regularly, and remove the nuts from the toaster oven as soon as they become fragrant.