I have never come across pine nuts. I have always made a passable pesto
without but my curiosity has got the better of me!
What are they?
Any ideas where I can get them in Johannexburg, South Africa?

Thanks
Paul.

paul wrote:
> I have never come across pine nuts. I have always made a passable
> pesto without but my curiosity has got the better of me!
> What are they?
> Any ideas where I can get them in Johannexburg, South Africa?
>
> Thanks
> Paul.

You might find them called pinon nuts or pignolis. They are the soft nuts
(seeds) harvested from stone pine cones. They are not essential to pesto
but definitely add something. If you have walnuts available, try adding a
handful of them, chopped. I find they work just as well and are not as
costly. Again, not required.

Jill

>From: paul
>
>I have never come across pine nuts. I have always made a passable pesto
>without but my curiosity has got the better of me!
>What are they?
>Any ideas where I can get them in Johannexburg, South Africa?
>
>Thanks
>Paul.
>

I believe they are actually the seed of a pine tree rather than a nut proper.
You can substitute almonds for the pine nuts- some people even use walnuts.


Have you tired mail order? Baker's Catalogue sells them. I've purchased
stuff from them in the past and was always satisfied with the products.

http://shop.bakerscatalogue.com/item...78subC288.html

*cheers*

Barb

"paul" > wrote in message
...
> I have never come across pine nuts. I have always made a passable pesto
> without but my curiosity has got the better of me!
> What are they?
> Any ideas where I can get them in Johannexburg, South Africa?
>
> Thanks
> Paul.

you will probably find them in a supermarket, near to where you will find
nuts and seeds. They are expensive, but totally wonderful. If you squeeze
them, you can see the oil ooze out of them. You can even set light to the
oil. (I get out far too much!!)
Try to find them, they are great with rice, especially if 'roasted' in a pan
to char them slightly.
cheers
Wazza

paul wrote:
>
> I have never come across pine nuts. I have always made a passable pesto
> without but my curiosity has got the better of me!
> What are they?
> Any ideas where I can get them in Johannexburg, South Africa?
>
> Thanks
> Paul.

You can get them in Italian shops or often Asian shops, if your larger
supermarkets don't have them.

On Fri, 19 Nov 2004 14:48:15 +0200, paul > wrote:

>I have never come across pine nuts. I have always made a passable pesto
>without but my curiosity has got the better of me!
>What are they?
>Any ideas where I can get them in Johannexburg, South Africa?
>
They are the seeds of some pine species. They grow between the edges
of pine cones. In NYC any grocery will have them now, but 28 years ago
only Italian specialty shops would.

The first time a farmer came to the Greenmarket with a big pile of
basil, there was a pine nut panic in lower Manhattan. For a year or
two the supply was erratic, but now it is stable.

If you can't get pine nuts, you can substitute the same quantity of
chopped walnuts and get perfectly satisfactory (IMHO) but different
pesto. You may even prefer walnuts, or alternate if you have both
available.



Rodney Myrvaagnes NYC

Let's Put the XXX back in Xmas

Rodney Myrvaagnes wrote:

> If you can't get pine nuts, you can substitute the same quantity of
> chopped walnuts and get perfectly satisfactory (IMHO) but different
> pesto. You may even prefer walnuts, or alternate if you have both
> available.


My experience with substituting walnuts for pine nuts in pesto was that
the walnuts turned the pesto an ugly grey-brown color while the pine
nuts kept it a beautiful bright green. Both were frozen for several
months. The color change happened almost immediately.


--Lia

On Sat, 20 Nov 2004 13:16:42 GMT, Julia Altshuler
> wrote:

>Rodney Myrvaagnes wrote:
>
>> If you can't get pine nuts, you can substitute the same quantity of
>> chopped walnuts and get perfectly satisfactory (IMHO) but different
>> pesto. You may even prefer walnuts, or alternate if you have both
>> available.
>
>
>My experience with substituting walnuts for pine nuts in pesto was that
>the walnuts turned the pesto an ugly grey-brown color while the pine
>nuts kept it a beautiful bright green. Both were frozen for several
>months. The color change happened almost immediately.
>
I agree. The pine nuts have almost no effect on the color, which is
dominated by the basil. I didn't find the brown ugly though.



Rodney Myrvaagnes NYC

Let's Put the XXX back in Xmas

On Sat, 20 Nov 2004 13:16:42 GMT, Julia Altshuler
> wrote:

>Rodney Myrvaagnes wrote:
>
>> If you can't get pine nuts, you can substitute the same quantity of
>> chopped walnuts and get perfectly satisfactory (IMHO) but different
>> pesto. You may even prefer walnuts, or alternate if you have both
>> available.
>
>
>My experience with substituting walnuts for pine nuts in pesto was that
>the walnuts turned the pesto an ugly grey-brown color while the pine
>nuts kept it a beautiful bright green. Both were frozen for several
>months. The color change happened almost immediately.
>
I agree. The pine nuts have almost no effect on the color, which is
dominated by the basil. I didn't find the brown ugly though.



Rodney Myrvaagnes NYC

Let's Put the XXX back in Xmas

Rodney Myrvaagnes wrote:

>>My experience with substituting walnuts for pine nuts in pesto was that
>>the walnuts turned the pesto an ugly grey-brown color while the pine
>>nuts kept it a beautiful bright green. Both were frozen for several
>>months. The color change happened almost immediately.
>>
>
> I agree. The pine nuts have almost no effect on the color, which is
> dominated by the basil. I didn't find the brown ugly though.


I wonder if blanching the walnuts to take that outer brown papery
covering off would help.


--Lia

Rodney Myrvaagnes wrote:

>>My experience with substituting walnuts for pine nuts in pesto was that
>>the walnuts turned the pesto an ugly grey-brown color while the pine
>>nuts kept it a beautiful bright green. Both were frozen for several
>>months. The color change happened almost immediately.
>>
>
> I agree. The pine nuts have almost no effect on the color, which is
> dominated by the basil. I didn't find the brown ugly though.


I wonder if blanching the walnuts to take that outer brown papery
covering off would help.


--Lia

Rodney Myrvaagnes wrote:
> On Sat, 20 Nov 2004 13:16:42 GMT, Julia Altshuler
> > wrote:
>
>
>>Rodney Myrvaagnes wrote:
>>
>>
>>>If you can't get pine nuts, you can substitute the same quantity of
>>>chopped walnuts and get perfectly satisfactory (IMHO) but different
>>>pesto. You may even prefer walnuts, or alternate if you have both
>>>available.
>>
>>
>>My experience with substituting walnuts for pine nuts in pesto was that
>>the walnuts turned the pesto an ugly grey-brown color while the pine
>>nuts kept it a beautiful bright green. Both were frozen for several
>>months. The color change happened almost immediately.
>>
>
> I agree. The pine nuts have almost no effect on the color, which is
> dominated by the basil. I didn't find the brown ugly though.
>
>
>
> Rodney Myrvaagnes NYC
>
> Let's Put the XXX back in Xmas
AB does a variation using pistachios:

http://www.foodnetwork.com/food/reci..._26278,00.html


Hope you like, I think it's a killer pesto.

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero (Ancient Rome)





ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸,ø¤°`°¤ø,¸¸¸,ø¤° `°¤ø,¸¸,ø¤°`°¤ø
><((((º>`·.¸¸.·´¯`·.¸.·´¯`·.¸. ><((((º> ·´¯`·. , .·´¯`·.. ><((((º>

Let there be fish!!!

Rodney Myrvaagnes wrote:
> On Sat, 20 Nov 2004 13:16:42 GMT, Julia Altshuler
> > wrote:
>
>
>>Rodney Myrvaagnes wrote:
>>
>>
>>>If you can't get pine nuts, you can substitute the same quantity of
>>>chopped walnuts and get perfectly satisfactory (IMHO) but different
>>>pesto. You may even prefer walnuts, or alternate if you have both
>>>available.
>>
>>
>>My experience with substituting walnuts for pine nuts in pesto was that
>>the walnuts turned the pesto an ugly grey-brown color while the pine
>>nuts kept it a beautiful bright green. Both were frozen for several
>>months. The color change happened almost immediately.
>>
>
> I agree. The pine nuts have almost no effect on the color, which is
> dominated by the basil. I didn't find the brown ugly though.
>
>
>
> Rodney Myrvaagnes NYC
>
> Let's Put the XXX back in Xmas
AB does a variation using pistachios:

http://www.foodnetwork.com/food/reci..._26278,00.html


Hope you like, I think it's a killer pesto.

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero (Ancient Rome)





ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸,ø¤°`°¤ø,¸¸¸,ø¤° `°¤ø,¸¸,ø¤°`°¤ø
><((((º>`·.¸¸.·´¯`·.¸.·´¯`·.¸. ><((((º> ·´¯`·. , .·´¯`·.. ><((((º>

Let there be fish!!!

>Richard Periut Writes:
>
>>Rodney Myrvaagnes wrote:
>>>Julia Altshuler wrote:
>>>
>>>>Rodney Myrvaagnes wrote:
>>>>
>>>>
>>>>If you can't get pine nuts, you can substitute the same quantity of
>>>>chopped walnuts and get perfectly satisfactory (IMHO) but different
>>>>pesto. You may even prefer walnuts, or alternate if you have both
>>>>available.
>>>
>>>
>>>My experience with substituting walnuts for pine nuts in pesto was that
>>>the walnuts turned the pesto an ugly grey-brown color while the pine
>>>nuts kept it a beautiful bright green. Both were frozen for several
>>>months. The color change happened almost immediately.
>>>
>>
>> I agree. The pine nuts have almost no effect on the color, which is
>> dominated by the basil. I didn't find the brown ugly though.

Pesto is a waste of good pine nuts... only some dumb WOP would think to blend
perfectly good pine nuts with basil, a virtual worthless weed that grows like
hay.

Pine nuts are best eaten whole, baked into cookies. Pesto is best made with
cheap goobers, and used for hog slop.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>Richard Periut Writes:
>
>>Rodney Myrvaagnes wrote:
>>>Julia Altshuler wrote:
>>>
>>>>Rodney Myrvaagnes wrote:
>>>>
>>>>
>>>>If you can't get pine nuts, you can substitute the same quantity of
>>>>chopped walnuts and get perfectly satisfactory (IMHO) but different
>>>>pesto. You may even prefer walnuts, or alternate if you have both
>>>>available.
>>>
>>>
>>>My experience with substituting walnuts for pine nuts in pesto was that
>>>the walnuts turned the pesto an ugly grey-brown color while the pine
>>>nuts kept it a beautiful bright green. Both were frozen for several
>>>months. The color change happened almost immediately.
>>>
>>
>> I agree. The pine nuts have almost no effect on the color, which is
>> dominated by the basil. I didn't find the brown ugly though.

Pesto is a waste of good pine nuts... only some dumb WOP would think to blend
perfectly good pine nuts with basil, a virtual worthless weed that grows like
hay.

Pine nuts are best eaten whole, baked into cookies. Pesto is best made with
cheap goobers, and used for hog slop.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

PENMART01 wrote:

>>Richard Periut Writes:
>>
>>
>>>Rodney Myrvaagnes wrote:
>>>
>>>>Julia Altshuler wrote:
>>>>
>>>>
>>>>>Rodney Myrvaagnes wrote:
>>>>>
>>>>>
>>>>>If you can't get pine nuts, you can substitute the same quantity of
>>>>>chopped walnuts and get perfectly satisfactory (IMHO) but different
>>>>>pesto. You may even prefer walnuts, or alternate if you have both
>>>>>available.
>>>>
>>>>
>>>>My experience with substituting walnuts for pine nuts in pesto was that
>>>>the walnuts turned the pesto an ugly grey-brown color while the pine
>>>>nuts kept it a beautiful bright green. Both were frozen for several
>>>>months. The color change happened almost immediately.
>>>>
>>>
>>>I agree. The pine nuts have almost no effect on the color, which is
>>>dominated by the basil. I didn't find the brown ugly though.
>
>
> Pesto is a waste of good pine nuts... only some dumb WOP would think to blend
> perfectly good pine nuts with basil, a virtual worthless weed that grows like
> hay.
>
> Pine nuts are best eaten whole, baked into cookies. Pesto is best made with
> cheap goobers, and used for hog slop.
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````
I guess that's true Sheldon. Their delicate taste is overwhelmed by the
garlic and basil in traditional Pesto. That's why I suggested AB's
pistachio one. It really is good in case you have not tried it.

Perhaps I'll experiment with macadamia nuts also.



Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero (Ancient Rome)





ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸,ø¤°`°¤ø,¸¸¸,ø¤° `°¤ø,¸¸,ø¤°`°¤ø
><((((º>`·.¸¸.·´¯`·.¸.·´¯`·.¸. ><((((º> ·´¯`·. , .·´¯`·.. ><((((º>

Let there be fish!!!

PENMART01 wrote:

>>Richard Periut Writes:
>>
>>
>>>Rodney Myrvaagnes wrote:
>>>
>>>>Julia Altshuler wrote:
>>>>
>>>>
>>>>>Rodney Myrvaagnes wrote:
>>>>>
>>>>>
>>>>>If you can't get pine nuts, you can substitute the same quantity of
>>>>>chopped walnuts and get perfectly satisfactory (IMHO) but different
>>>>>pesto. You may even prefer walnuts, or alternate if you have both
>>>>>available.
>>>>
>>>>
>>>>My experience with substituting walnuts for pine nuts in pesto was that
>>>>the walnuts turned the pesto an ugly grey-brown color while the pine
>>>>nuts kept it a beautiful bright green. Both were frozen for several
>>>>months. The color change happened almost immediately.
>>>>
>>>
>>>I agree. The pine nuts have almost no effect on the color, which is
>>>dominated by the basil. I didn't find the brown ugly though.
>
>
> Pesto is a waste of good pine nuts... only some dumb WOP would think to blend
> perfectly good pine nuts with basil, a virtual worthless weed that grows like
> hay.
>
> Pine nuts are best eaten whole, baked into cookies. Pesto is best made with
> cheap goobers, and used for hog slop.
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````
I guess that's true Sheldon. Their delicate taste is overwhelmed by the
garlic and basil in traditional Pesto. That's why I suggested AB's
pistachio one. It really is good in case you have not tried it.

Perhaps I'll experiment with macadamia nuts also.



Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero (Ancient Rome)





ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸,ø¤°`°¤ø,¸¸¸,ø¤° `°¤ø,¸¸,ø¤°`°¤ø
><((((º>`·.¸¸.·´¯`·.¸.·´¯`·.¸. ><((((º> ·´¯`·. , .·´¯`·.. ><((((º>

Let there be fish!!!

Richard Periut writes:
>
>>penmar01 wroite:
>> Pesto is a waste of good pine nuts... only some dumb WOP would think to
>blend
>> perfectly good pine nuts with basil, a virtual worthless weed that grows
like
>> hay.
>>
>> Pine nuts are best eaten whole, baked into cookies. Pesto is best made
>with
>> cheap goobers, and used for hog slop.
>
>I guess that's true Sheldon. Their delicate taste is overwhelmed by the
>garlic and basil in traditional Pesto. That's why I suggested AB's
>pistachio one. It really is good in case you have not tried it.
>
>Perhaps I'll experiment with macadamia nuts also.

Try coconut, in pineaple rum pesto.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Richard Periut writes:
>
>>penmar01 wroite:
>> Pesto is a waste of good pine nuts... only some dumb WOP would think to
>blend
>> perfectly good pine nuts with basil, a virtual worthless weed that grows
like
>> hay.
>>
>> Pine nuts are best eaten whole, baked into cookies. Pesto is best made
>with
>> cheap goobers, and used for hog slop.
>
>I guess that's true Sheldon. Their delicate taste is overwhelmed by the
>garlic and basil in traditional Pesto. That's why I suggested AB's
>pistachio one. It really is good in case you have not tried it.
>
>Perhaps I'll experiment with macadamia nuts also.

Try coconut, in pineaple rum pesto.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>to blend
>perfectly good pine nuts with basil, a virtual worthless weed that grows like
>hay.

>Sheldon
>````````````

I wish it would grow like hay in my yard! Ok so I do live in foggy SF Bay-- but
even when I lived in Sacramento area most of my basil plants died before they
reached 12 inches tall *pouts*. The seem very suseptible too white flies and
other garden buggies.

And am I the only one who uses almonds in pesto? I do think walnuts are closer
in texture and butteriness to pine nuts than are almonds, but blanched almonds
don't discolor the pesto.

Barb Anne

>to blend
>perfectly good pine nuts with basil, a virtual worthless weed that grows like
>hay.

>Sheldon
>````````````

I wish it would grow like hay in my yard! Ok so I do live in foggy SF Bay-- but
even when I lived in Sacramento area most of my basil plants died before they
reached 12 inches tall *pouts*. The seem very suseptible too white flies and
other garden buggies.

And am I the only one who uses almonds in pesto? I do think walnuts are closer
in texture and butteriness to pine nuts than are almonds, but blanched almonds
don't discolor the pesto.

Barb Anne

PENMART01 wrote:
> Richard Periut writes:
>
>>>penmar01 wroite:
>>>Pesto is a waste of good pine nuts... only some dumb WOP would think to
>>
>>blend
>>
>>>perfectly good pine nuts with basil, a virtual worthless weed that grows
>
> like
>
>>>hay.
>>>
>>>Pine nuts are best eaten whole, baked into cookies. Pesto is best made
>>
>>with
>>
>>>cheap goobers, and used for hog slop.
>>
>>I guess that's true Sheldon. Their delicate taste is overwhelmed by the
>>garlic and basil in traditional Pesto. That's why I suggested AB's
>>pistachio one. It really is good in case you have not tried it.
>>
>>Perhaps I'll experiment with macadamia nuts also.
>
>
> Try coconut, in pineaple rum pesto.
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````
I hate Piña Coladas! So sweet! Yuck!

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero (Ancient Rome)





ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸,ø¤°`°¤ø,¸¸¸,ø¤° `°¤ø,¸¸,ø¤°`°¤ø
><((((º>`·.¸¸.·´¯`·.¸.·´¯`·.¸. ><((((º> ·´¯`·. , .·´¯`·.. ><((((º>

Let there be fish!!!

PENMART01 wrote:
> Richard Periut writes:
>
>>>penmar01 wroite:
>>>Pesto is a waste of good pine nuts... only some dumb WOP would think to
>>
>>blend
>>
>>>perfectly good pine nuts with basil, a virtual worthless weed that grows
>
> like
>
>>>hay.
>>>
>>>Pine nuts are best eaten whole, baked into cookies. Pesto is best made
>>
>>with
>>
>>>cheap goobers, and used for hog slop.
>>
>>I guess that's true Sheldon. Their delicate taste is overwhelmed by the
>>garlic and basil in traditional Pesto. That's why I suggested AB's
>>pistachio one. It really is good in case you have not tried it.
>>
>>Perhaps I'll experiment with macadamia nuts also.
>
>
> Try coconut, in pineaple rum pesto.
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````
I hate Piña Coladas! So sweet! Yuck!

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero (Ancient Rome)





ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸,ø¤°`°¤ø,¸¸¸,ø¤° `°¤ø,¸¸,ø¤°`°¤ø
><((((º>`·.¸¸.·´¯`·.¸.·´¯`·.¸. ><((((º> ·´¯`·. , .·´¯`·.. ><((((º>

Let there be fish!!!