📝 About This Recipe
Elevate your pantry with this luxurious, velvety spread that captures the delicate, resinous sweetness of premium Mediterranean pine nuts. Unlike traditional nut butters, this version is lightly toasted to unlock a deep umami profile, then whipped with a touch of wildflower honey and flaky sea salt for a sophisticated balance. It is a gold-standard condiment that transforms simple toast or roasted vegetables into a gourmet experience.
🥗 Ingredients
The Base
- 3 cups Raw Pine Nuts (high-quality Italian or Mediterranean varieties preferred)
Flavor Enhancers
- 1.5 tablespoons Wildflower Honey (or maple syrup for a vegan option)
- 1/2 teaspoon Flaky Sea Salt (plus extra for finishing)
- 1/4 teaspoon Vanilla Bean Paste (optional, for floral depth)
- 1-2 teaspoons Neutral Grape Seed Oil (only if needed to aid emulsification)
Optional Aromatics
- 1 small sprig Fresh Rosemary (to infuse the nuts while toasting)
- 1/2 teaspoon Lemon Zest (finely grated)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). While a skillet works, the oven provides the most even heat distribution for these delicate, high-fat nuts.
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2
Spread the pine nuts in a single, even layer on a rimmed baking sheet. If using the rosemary sprig, place it in the center of the nuts to gently infuse them with its oils.
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3
Toast the nuts for 5 minutes, then rotate the pan. Continue toasting for another 3-5 minutes until they are a pale golden hue and smell intensely fragrant. Watch them closely, as pine nuts can burn in seconds.
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4
Remove the tray from the oven and immediately transfer the nuts to a large plate or room-temperature bowl to stop the cooking process. Discard the rosemary sprig.
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5
Allow the nuts to cool for about 5-10 minutes. You want them warm enough to release their oils easily, but not so hot that they melt the motor of your processor.
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6
Transfer the toasted pine nuts into a high-speed blender or a food processor fitted with an S-blade.
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7
Process on low speed for 2 minutes. The nuts will first turn into a thick, gritty paste. Scrape down the sides with a rubber spatula.
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8
Continue processing on medium-high speed for another 3-4 minutes. You will see the mixture transition from a paste to a glossy, liquid-like butter as the natural oils are released.
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9
Once the texture is completely smooth, add the honey, sea salt, and vanilla bean paste (if using).
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10
Pulse 5-10 times to incorporate the flavorings. If the butter seems too thick or 'tight,' add the grape seed oil one teaspoon at a time until the desired silkiness is achieved.
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11
Taste the butter. Add a pinch more salt or a zest of lemon if you prefer a brighter finish.
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12
Transfer the finished butter into a sterilized glass jar. Let it cool completely at room temperature before sealing.
💡 Chef's Tips
Always use fresh pine nuts; because of their high oil content, they go rancid quickly—smell them before toasting to ensure they are sweet and nutty. Avoid over-toasting; pine nuts become bitter if they turn dark brown; aim for a light 'biscuit' color. If your food processor gets hot, stop and let it rest for 5 minutes to avoid 'cooking' the butter and changing the flavor profile. For a chunkier texture, set aside two tablespoons of the toasted nuts, chop them by hand, and stir them in at the very end. Store in the refrigerator to preserve freshness, but let it sit at room temperature for 15 minutes before serving for the best spreadability.
🍽️ Serving Suggestions
Slather generously over warm, crusty sourdough bread and top with a drizzle of hot honey. Use as a sophisticated dip for fresh figs, sliced pears, or crisp honeycrisp apples. Swirl a tablespoon into a bowl of warm oatmeal or Greek yogurt for a protein-rich breakfast. Dollop onto roasted carrots or charred asparagus as a savory, nutty finishing sauce. Pair with a glass of chilled Vin Santo or a crisp, dry Sherry for a Mediterranean-inspired appetizer course.