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| | Pine nuts - The Boston Globe |
 | | Crunchier, squatter, and more teardrop-shaped nuts are harvested from the Korean pine and the Chilgoza pine of the Western Himalayas. |
 | | In this versatile sauce, the pine nuts (pignoli in Italian) are toasted and then pounded with garlic, basil, grated pecorino cheese, and olive oil to form a bright green, fragrant paste. |
 | | The Catalan picada sauce, for which pine nuts (pinons in Spanish) are pounded to a paste with garlic, parsley, and olive oil, is added to long-simmered Spanish dishes for a fresh taste. |
| www.boston.com /ae/food/articles/2005/12/14/pine_nuts (378 words) |
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