Pine nuts are the edible seeds of the pinon tree. Harvesting is very labor intensive, as the nuts are actually from inside the pine cone. The little white ‘seed’ is so yummy that it has been worth the effort since the Paleolithic period.
I guess that makes me a late bloomer, because I only discovered it since I got into Raw Foods six years ago. We give thanks and gratitude to all the hard work of harvesting, because we adore this nut in our raw recipes of raw cookies, crackers, spreads and pestos.
The pine nut is packed with 20 amino acids and is very high in 8 of the 9 amino acids necessary for growth.
We buy ours shelled, and as the oils in pine nuts are fragile, they keep best for long periods stored in the refrigerator.
Here’s our favorite raw food recipe with pine nuts!
- ½ cup pine nuts (soaked overnite)
- 4 cloves garlic
- ½ teaspoon fresh lemon
- ½ teaspoon Bragg’s Aminos
- ¼ cup extra virgin olive oil (if the mixture is dry, feel free to add more)
- 1 ½ cups chopped fresh greens
We like our pesto made from a mix of seasonal greens. Right now we have a lot of BABY BEET GREENS, but spinach, basil, and chard work fine.
Using a small table top Cuisinart food processor, fill the canister with the garlic, lemon, Bragg’s Aminos, and olive oil. Pulse till the garlic is chopped and well mixed. Drain the pine nuts, and add to mixture. Pulse till everything is a wonderful cream. Add the chopped greens of your choice slowly, pulsing with each handful. When everything is well mixed it is ready for use as a spread. Or you can keep in the fridge for about a week. I have also gotten ahead by storing a jar in the freezer.