1. Before using to make pesto, or sprinkling on a salad, toasting your pine nuts will make them taste sweeter and more intense.
2. If you’re toasting a small quantity of pine nuts, put nuts in a dry frying pan and cook for 3min over medium-heat, stirring frequently or shaking pan until golden. Keep an eye on pan at all times, and don’t let nuts be stationary in pan for too long otherwise they’ll toast unevenly and may burn.
3. If toasting larger amounts of nuts, it’s easier to cook them in oven. Spread nuts in a roasting tray and cook at 180°C (160°C fan) mark 4 for 5 to 10min, stirring occasionally, until golden brown.
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Easy Induction ceramic frying pan (22cm), Kuhn Rikon UK. Classic glass bowl (0.5 litre), Classic non-stick metal rectangular roaster, Pyrex. White China tea plate, Sophie Conran.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
