Pine nuts are the edible seeds of pines (family Pinaceae, genus Pinus). About 20 species of pine produce seeds large enough to be worth harvesting. Other pines have edible seeds too small to be useful as a human food.
Pine nuts have been eaten in Europe and Asia since the Paleolithic period. They are often added to meat, fish, salads and vegetable dishes or baked into bread. In Italian they are called pinole. They are an essential part of Italian pesto sauce.
Pine nuts can be pressed to extract pine nut oil, which is valued for its mild, nutty flavors. The large edible seeds of the Southern Hemisphere conifer genus Araucaria produce nuts rather like pine nuts.
Himalayan or Chilgoza pine nuts (Pinus Gerardiana). Chilgoza pine nuts are a little longer and slenderer than any other species. They are harvested from forests in Afghanistan, Pakistan, and parts of northern India and are used locally and sometimes available in markets in Europe and elsewhere in Asia.
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