Lemon Loaf with Pinenuts
Technically, pine “nuts” aren’t nuts at all–they’re seeds from pine trees. You might also see them called piñones (in Latin markets) or pignolis (in grocery stores specializing in Italian cuisine). Pinenuts are an essential ingredient in an Italian dish that Americans know and love: pesto. Whether it’s tossed with pasta or rubbed into chicken, the creaminess of the pinenuts beautifully balances the sharpness of the garlic and the spicy greenness of the basil.
This same creaminess makes pinenuts a good addition to quick breads (such as the one pictured) and cookies. Some versions of panellets–traditional cookies served on All Saints Day in the Catalan region of Spain–are made with pinenuts rather than almonds or chestnuts. Salads, too, often benefit from the creamy/nutty character of pinenuts, as do savory Mediterranean dishes like grape leaves (as part of the stuffing), kibbeh (which consists of raw lamb, cracked bulgur, spices and nuts), and grain dishes containing a mixture of sweet and savory flavors (couscous, slivered vegetables, raisins or dried apricots, and fresh herbs). In some areas of New Mexico, you’ll even find piñones in your coffee cup, where they will have been roasted, ground, and brewed for your morning delight. Not a bad way to wake up!
So the next time you’re wondering how to perk up a lackluster salad or a ho-hum banana bread, try adding a handful of pinenuts. Just be sure to store them in the refrigerator as soon as you bring them home from the grocery store–their creamy character is due to a relatively-high fat content (the same is true of walnuts, pecans, and macadamias), which means that they’ll go rancid much more quickly than almonds or cashews would. Pinenuts are also delicious eaten plain or toasted.
Enjoy!
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Tags: breads, grape leaves, italian, middle eastern, pesto, pinenuts, snacks
