Baker s Select Pignolias Shelled, 5 Pound, 1 Per Case

BS PINE NUTS RAW 5# Pignolias ( Pine Nuts) Preparation instruction: Ready to eat

Uses

Pesto and sauces: Blend into classic basil pesto, arugula pesto, or creamy pasta sauces where their mild sweetness and high oil content create a smooth, rich base.
Salad garnish: Toast lightly and scatter over mixed greens, grain bowls, or fruit salads for crunch and a nutty, slightly resinous flavor.
Baking: Fold into cookie dough, tart shells, or cake batter, or press onto the top of fruit tarts and baklava for texture and visual appeal.
Stuffing and fillings: Mix into rice pilafs, mushroom stuffings, or meatball fillings where pine nuts are a traditional ingredient across Mediterranean and Middle Eastern cuisines.
Confectionery: Use in nougat, brittle, or chocolate bark recipes that call for a tender nut with a low roasting temperature.

Who Would Benefit

• Commercial bakeries producing pesto, tarts, or nut-based confections at scale
• Restaurant kitchens and caterers running Italian, Mediterranean, or Middle Eastern menus
• Foodservice operators sourcing bulk pine nuts for salad bars, hot bars, or grab and go programs
• Home cooks who buy in bulk and store long-term in the freezer

Product Highlights

• Shelled and ready to eat with no additional prep required
• Raw pine nuts with natural buttery flavor and tender crunch
• 5 pound bulk format, 1 per case, suited for high-volume foodservice
• Azar Baker’s Select brand, a trusted name in nuts and snack ingredients
• Versatile across pesto, baking, garnish, stuffing, and confectionery applications

Preparation & Use

These pignolias are ready to eat as-is. For deeper flavor, toast them in a dry skillet over low to medium heat for 2 to 4 minutes, shaking frequently, until lightly golden. Pine nuts burn easily due to their high oil content, so watch them closely. Store unopened in a cool, dry place; once opened, transfer to an airtight container and refrigerate or freeze to preserve freshness and prevent rancidity. A 5 pound bag can be portioned into smaller bags for freezer storage, pulling out only what each shift or recipe requires.

Common Applications

Pine nuts are a staple in Italian pesto genovese, Middle Eastern kibbeh and sambusak fillings, and French tarte aux pignons. They also appear in Catalan pinchos, Greek spanakopita, and American pine nut brittle. In bakery production, they are pressed onto the tops of Italian pignoli cookies and fruit crostatas before baking. Their high fat content makes them an excellent base for dairy-free cream sauces when blended with garlic, olive oil, and nutritional yeast.