Roasted pine nuts

It seems so very simple, but you still often see pine nuts that are scorched on one side and raw on the other! Not to mention those that appear to have been soaked in oil. As with so many techniques, roasting pine nuts is not difficult. All you need to produce the perfect result is a little time. Do purchase pine nuts with care: the various quality grades differ tremendously! Some of these have an unpleasantly bitter aftertaste. 

Roasted pine nuts

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to thousands of components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




raw pine nuts




Preparation method

  • Use a non-stick frying pan. Do not use a pan or wok with any residue in it, as this can leave nasty black spots on your costly pine nuts!
  • Never use oil or butter: the pine nuts contain enough oil naturally.
  • Heat the pan to medium heat and add the pine nuts.
  • Shake regularly to ensure that the pine nuts are uniformly roasted.
  • Make sure they attain a uniform, golden brown colour.
  • Just before removing them from the pan, sprinkle with a little salt. Set aside to cool on paper towels.

Serving suggestions

  • As a garnish in various salads.
  • As a basic ingredient for further recipes, e.g. ice cream.

Previous page