Simple guide on how to toast pine nuts in the oven, toaster oven, or in a dry skillet on the stove.

Raw Pine Nuts in Bowl

Pine nuts (or in Italian, pignoli) are one of my favorite nuts for cooking and baking.

Toasted until golden and fragrant, I love adding pine nuts to pasta, including traditional and arugula pesto, and tossing them onto leafy salads and cooked grains for added flavor and texture.

Pine nuts are also fantastic additions to baked goods, such as tarts, cookies, and cakes.

To maximize their flavor, I recommend toasting them in an oven or dry skillet just before using. Toasting releases natural oils, which are responsible for most of their flavor. Here’s a quick guide!

Shopping Tip: I always recommend buying raw pine nuts (and most other nuts) for most cooking and baking applications. Store in the refrigerator or freezer to maximize shelf life.

Toasting Pine Nuts in Oven

How to Toast Pine Nuts in an Oven (Or Toaster Oven)

My preferred method for toasting pine nuts is an oven (or toaster oven). While it takes more time, this method requires less stirring and results in more evenly toasted nuts.

  1. Preheat the oven (or toaster oven) to 350°F/175°C. Spread the raw pine nuts on a half sheet pan (or quarter sheet pan).
  2. Bake for 5 to 8 minutes, tossing them halfway, or until the pine nuts are very fragrant and golden in color. Immediately transfer the toasted pine nuts to a heatproof bowl or plate. Let cool completely before using.

Tips for Success: If toasting larger quantities (more than ¼ or ½ cup) of nuts, I recommend the oven method.

  • How to Toast Pine Nuts in the Oven
  • Toasted Pine Nuts on Sheet Pan

How to Toast Pine Nuts in a Skillet

The dry skillet method is the fastest method for toasting small amounts of pine nuts (and other nuts). Pine nuts are small, delicate, and very quick to burn, particularly on the stovetop, so this method requires your full and undivided attention.

  1. Place the raw pine nuts in a dry skillet and set over medium heat. Stir frequently, adjusting the heat as needed, until the pine nuts are very fragrant and golden in color, about 4 to 5 minutes.
  2. Immediately transfer the toasted pine nuts to a heatproof bowl or plate. Let cool completely before using.
  • How to Toast Pignolias in Skillet
  • Toasting Pine Nuts in Skillet
Dry Toasted Pine Nuts in Skillet
Raw Pine Nuts in Bowl

Toasted Pine Nuts

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Yield: 2 Servings
Cook: 5 minutes
Total: 5 minutes
A simple guide on how to toast pine nuts in the oven, toaster oven, or in a dry skillet on the stove. Toasted until golden and fragrant, I love adding pine nuts to pasta, including traditional and arugula pesto, and tossing them onto leafy salads and cooked grains for added texture and flavor.
While the dry skillet method is faster, the oven method is my preferred method as it requires less of a watchful eye and leads to more evenly toasted nuts. See the note section below for more tips. 

Equipment

Ingredients

  • ¼ cup raw pine nuts sometimes referred to as pignolias

Instructions 

Oven / Toaster Oven Method:

  • Preheat the oven (or toaster oven) to 350°F (175°C). Spread the raw pine nuts on a half sheet pan (or quarter sheet pan).
  • Bake for 5 to 8 minutes, tossing halfway through, or until the pine nuts are very fragrant and golden in color. Immediately transfer the toasted pine nuts to a heatproof bowl or plate. Let cool completely before using.

Dry Skillet (Stovetop) Method:

  • Place the raw pine nuts in a dry skillet and set over medium heat. Stir frequently, adjusting the heat as needed, until the pine nuts are very fragrant and golden in color, about 4 to 5 minutes.
  • Immediately transfer the toasted pine nuts to a heatproof bowl or plate. Let cool completely before using.

Tips for Success: 

  • If toasting larger quantities (more than ¼ or ½ cup) of nuts, I recommend the oven method over the dry skillet method.
  • I always recommend buying raw pine nuts (and most other nuts) for most cooking and baking applications. Store in the refrigerator or freezer to maximize shelf life.
 
Calories: 114kcal, Carbohydrates: 2g, Protein: 2g, Fat: 12g, Saturated Fat: 1g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 3g, Sodium: 1mg, Potassium: 101mg, Fiber: 1g, Sugar: 1g, Vitamin A: 5IU, Vitamin C: 1mg, Calcium: 3mg, Iron: 1mg
Course: How To Cooking Guides
Cuisine: American