Pine Nuts

A seed extracted from the pine cone, the pine nut is bursting with a unique fatty acid: pinolenic acid. Its texture is exceptionally tender and oily, almost without residual crunch. Dry roasting it in a pan is a balancing act down to the second due to its lipid load: it goes from golden blond to bitter black in a flash. It is the secret binding agent of authentic Pesto alla Genovese, where its fat cold-emulsifies with olive oil and basil for a pomade texture.