Pine nuts add rich, buttery flavor to both sweet and savory dishes. Whether tossed into a sweet and sour agrodolce sauce, sprinkled over a peppery arugula salad with Parmesan and pomelo, or folded into golden, honey-drizzled Italian struffoli, these tiny nuts bring lots of flavor and texture to every bite. They’re also essential in a classic Big Batch Basil Pesto. Tip: toast pine nuts in a dry skillet over medium-low heat, stirring constantly, just until golden. They burn in seconds, so don’t walk away. Because they’re high in oil, store them in the freezer to keep them from going rancid.