Go to the Recipe: Pine Nut Purée
I see this as part of a deconstructed pesto
Any reason why the nuts haven't been roasted? I see that as a much better flavour.
I bought a tamis from Sur La Table a while back but it was only the once piece (the top). Where do you find the bottom section that would catch everything that you are running through the sieve? Thanks
Did you actually try a version with roasted pine nuts? If so, how did you like it compared to the "original" version?
could the same be done with other nuts like pecans or walnuts?
Any suggestions for a substitute for someone with a tree nut allergy?
Pine nuts are easy to burn so you don't want to leave them for more than 30-40 seconds max when toasting. I toast them in a cast iron skillet (vs roasting them in an oven) until they're golden brown carefully stirring them with a wooden spoon. It massively increases the flavor to do this and makes unbelievably good pesto as well!
Pine nuts are a SEED, not a nut. Seed from pine trees. Just be careful about cross-contamination in processing as may be processed in a facility that also processes nuts. Check the label or call the manufacturer about possible cross-contamination. I'm a registered dietitian who works in the GI/Allergy field.
