Italian pine nuts are rich and buttery, with a pleasing hint of pine. Crush in a pestle and mortar with fresh basil, garlic and plenty of olive oil for a rustic pesto that bursts with flavour.
Lightly toast the Italian pine nuts in a dry pan and scatter over salads for a touch of nuttiness and crunch. They go particularly well with peppery rocket salads – add pickled beetroot and goats’ cheese or roasted butternut squash and mozzarella for easy, satisfying meals.
The pine nuts hail from the pine-forested coast of Pisa. One of the nature reserves there, San Rossore, is particularly famous for its pine nuts – and they’re a favourite of Pariani.
Pariani are an Italian family business that started in 2010. They work with farmers all over Sicily and mainland Italy to find the best nuts and fruits for their products. Pariani’s mission is to inspire creative cooks with ingredients made from the finest Italian produce.
Ingredients: Italian pine nuts. Nut allergy sufferers may also be allergic to pine nuts. May contain traces of other nuts (hazelnut, almond, pistachio, walnut, Pecan, Queensland nut, cashew nut, Brazil nut), sesame, milk and soy.
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