Frieda's Specialty Produce - Pine Nuts

Overview

What are Pine Nuts?

  • Also known as Pignolias, Pine Nuts are a smooth, semi-soft seed harvested by hand from the pine cones of special pine tree varieties. They have a slightly sweet, nutty flavor, and are one of the main ingredients in basil pesto sauce.

How to Eat

  • Lightly toast in a dry skillet to enhance flavor before adding to pastas, salads and sauces. Place in a food processor with olive oil, fresh basil, garlic and Parmesan for a traditional pesto sauce. You can even use Pine Nuts in cakes and cookies!

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Health Benefits

  • These low calorie nuts are packed with healthy fatty acids.

How to Store

  • For freshness, keep Pine Nuts refrigerated in an airtight container. May also be frozen.

When are they in season?

  • Year-round

Where are they grown?

  • Product of China

Recipes

Crudites with Pesto Mayo

Crudites with Pesto Mayo Ingredients: 1 bunch fresh Frieda’s Basil, torn (1 cup leaves) 1/2 cup fresh parsley sprigs 1/3 cup Frieda’s Pine Nuts or walnuts 1/2 cup grated Parmesan or Romano cheese 1 large or 2 small garlic cloves, … Continue reading

Braised Fennel with Pancetta

Braised Fennel with Pancetta Ingredients: 1 bulb Fennel 1 cup chicken broth or water 2 strips pancetta* or bacon, diced 1/4 cup onion, chopped 1 clove garlic, minced Salt and pepper to taste 1 3-ounce package Frieda’s Pine Nuts, chopped … Continue reading

Classic Pine Nut-Basil Pesto

Classic Pine Nut-Basil Pesto Ingredients: 2 cups Frieda’s Fresh Basil leaves, packed 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese 1/2 cup extra virgin olive oil 1/3 cup Frieda’s Pine Nuts 3 garlic cloves, minced Salt to taste Steps: In … Continue reading

Apple, Cranberry and Pine Nut Stuffing

Apple, Cranberry and Pine Nut Stuffing Ingredients: One 1-pound loaf artisan-style bread, torn into 1-inch pieces 1 stick butter, plus 1 tablespoon for the top 2 3-ounce packages of Frieda’s Shallots, thinly sliced 3 celery stalks, thinly sliced 2 medium … Continue reading

Tomato and Pine Nut Fried Ravioli

Tomato and Pine Nut Fried Ravioli Ingredients 1 cup Frieda’s Marinated Dried Tomatoes, drained (reserve 1 tablespoon oil) 1/2 cup fresh parsley sprigs 1/3 cup Pine Nuts 3 tablespoons grated parmesan cheese 2 tablespoons Fresh Basil, torn, or 2 teaspoons … Continue reading

Basmati Rice Pilaf

Basmati Rice Pilaf Ingredients: 1 6 -ounce package Basmati Rice (about 1 cup) 2 cups water 1/3 cup light or dark raisins 1/3 cup sliced green onion 1 teaspoon Frieda’s Fresh Ginger Root, grated 1/4 teaspoon ground cinnamon 1/8 teaspoon … Continue reading

Italian Radicchio Slaw with Bacon Vinaigrette

Italian Radicchio Slaw with Bacon Vinaigrette Ingredients: 1 head Frieda’s Radicchio, shredded (3 ½ cups) 3 cups shredded green cabbage 2/3 cup Frieda’s Pignolias or slivered almonds, toasted Bacon Vinaigrette Bacon Vinaigrette: 6 slices raw bacon, chopped ½ cup apple … Continue reading

Dried Tomato and Pine Nut Crostini

Dried Tomato and Pine Nut Crostini Ingredients: 3-ounce package Frieda’s dried tomatoes 1 1/2 cups diced yellow onions 1 tablespoon olive or vegetable oil 1/3 cup Frieda’s pine nuts 3 tablespoons fresh basil, chopped 1 teaspoon sugar Dash pepper About … Continue reading

Spinach Herb Pesto with Pine Nuts

Spinach Herb Pesto with Pine Nuts Ingredients 1 cup fresh spinach leaves, torn 1/4 cup mixed fresh herbs such as oregano, dill, rosemary, sage, tarragon, marjoram, or thyme, chopped 1/4 cup fresh basil 1/2 cup Frieda’s pine nuts 1/3 cup … Continue reading

Whole Wheat Pignolia (Pine Nut) Stuffing

Whole Wheat Pignolia (Pine Nut) Stuffing Ingredients: 5 cups cubed whole wheat bread 2 tablespoons butter or margarine 1 cup diced celery I cup diced carrot 1 3-ounce package Frieda’s Shallots, peeled and thinly sliced, or 1 Leek, trimmed and … Continue reading

Stir-Fried Veggies with Pine Nuts

Stir-Fried Veggies with Pignolias Ingredients: 2 bunches Baby Carrots, peeled if desired and trimmed 1 to 2 tablespoons olive or vegetable oil 1 8-ounce package Sugar Snap Peas, Snow Peas, or Purple Snow Peas, stringed if necessary 1/2 cup Frieda’s … Continue reading

Spinach and Feta Won Ton Filling

Spinach and Feta Won Ton Filling Ingredients: 1 10-ounce package frozen chopped spinach, thawed 4 ounce (½ cup) feta cheese, crumbled ⅓ cup Frieda’s Pignolias, chopped 1 tablespoon each fresh basil and rosemary, chopped, or 1 teaspoon dried basil and … Continue reading

Squash with Pignolias Primavera

Squash with Pignolias Primavera Ingredients: 4 Frieda’s Golden Nugget, Sweet Dumpling, or Sugar Loaf Squash 1-2 tablespoons vegetable oil 1/2 cup Frieda’s Pine Nuts 1 clove garlic, minced 1/4 cup green onion, chopped 1 cup fresh mushrooms, sliced 1/2 cup … Continue reading

Banana Boat Crepes

Banana Boat Crepes Ingredients: 1-2 tablespoons butter 4 ripe bananas (or try Manzano or Red Bananas), peeled and chopped 2 teaspoons grated fresh ginger root 1/4 cup unsweetened shredded coconuts or Frieda’s pine nuts 4 or 8 Frieda’s French Style … Continue reading

Pineapple and Pine Nut Upside-Down Cake

Pineapple and Pine Nut Upside-Down Cake Ingredients: 2 tablespoons butter or margarine 1 3-ounce package dried pineapple chunks 1/2 cup Frieda’s Pine Nuts 1 tablespoon Frieda’s Fresh Ginger, minced 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon … Continue reading

All American Upside Down Cake

All American Upside Down Cake Ingredients: Fruit Topping: 2 tablespoons butter or margarine 3/4 cup Frieda’s Dried Cranberries, Blueberries, or Cherries (or a combination of these) 1/3 cup Frieda’s Pignolias (pinenuts) 1/4 cup crystallized pineapple chunks Cake: 2 cups biscuit … Continue reading

Mushroom-Stuffed Mushrooms

Mushroom-Stuffed Mushrooms Ingredients: 22-24 whole regular mushrooms, about 1 to 1 1/2″ wide, cleaned and stems removed 2 tablespoons butter 0.5 ounce dried oyster, porcini, or shiitake mushrooms, rehydrated and finely chopped 2 tablespoons chopped green onion 1 tablespoon flour … Continue reading

Summer Meets Winter Squash with Pesto

Summer Meets Winter Squash with Pesto Ingredients: 4 Frieda’s Golden Nugget, Sweet Dumpling, or Sugar Loaf Squash 1-2 tablespoons vegetable oil 1/2 cup Frieda’s Pine Nuts 1 clove garlic, minced 1/4 cup green onion, chopped 1 cup fresh mushrooms, sliced … Continue reading

Grilled Angelcot®, Arugula, and Goat Cheese Salad

Grilled Angelcot®, Arugula, and Goat Cheese Salad Ingredients 1 pound Angelcots®, halved and pitted 3 tablespoons extra-virgin olive oil 1 teaspoon thyme leaves Salt and pepper, to taste 2 tablespoons Pine Nuts (Pignolias) 1 1/2 teaspoons aged balsamic vinegar 4 … Continue reading

Fragrant Yellow Rice

Fragrant Yellow Rice Easy way to dress up plain ol’ rice and add extra antioxidant boost. Serve with curry, or simply add any cooked protein to make a one-pot meal. Ingredients 1 cup basmati or jasmine brown rice 1 tablespoon … Continue reading

Wonton Pizza Bites

Wonton Pizza Bites These bite-size pizzas can be made with either Frieda’s Wonton Wrappers, or Eggroll Wrappers cut into quarters, topped with just about anything you want. Endless delicious possibilities! Base ingredients 12 pieces Frieda’s Wonton Wrappers, or 3 pieces … Continue reading

Blood Orange, Fennel, and Arugula Salad

Blood Orange, Fennel, and Arugula Salad A simple and elegant salad that is truly a crowd pleaser. Add some roasted chicken breast to make a filling, main-course salad. Ingredients 1 large or 2 medium fennel bulbs 1 shallot, peeled 2 … Continue reading

Roasted Broccolini

Roasted Broccolini Ingredients 2 bunches broccolini 4 cloves garlic, crushed and peeled 1 to 2 tablespoons olive oil Salt and pepper to taste Steps Preheat oven to 425 degrees. With vegetable peeler, peel off woody ends of broccolini, and halve … Continue reading


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