Pine Nuts Removal From Cones For Food – Wild Food Foraging will teach you how to exact delicious pine nuts to eat raw, bake in bread, sprinkle on yogurt, saute in a stirfry and in a million other culinary recipes.
Pine nuts come in a couple dozen forms from their pine tree foundations grown around the world, making seeds that are edible. Gray pine trees come from the dry hills of California and Oregon, producing large cones with individual tips that are curvy. In the forest, gray pine cones are found hanging on the tree; when a wildfire comes through, they scarify the seeds, letting them regrow naturally, although squirrels can pick them and eat the seeds.
Native tribes were known to harvest them and eat as snacks during the day to keep up their energy. They can be found even more in Northwest where tons of pine trees go but are still feasible to eat .
1. To remove the seeds from its pinecones, let them dry out for so they can be opened up easily.
2. When dry, hold the cones upside down and shake them out to get a few seeds.
3. To get the, all out, get a sharp knife to pick out the nuts hiding behind the scales.
4. Every seed is covered by a harder shell; to crack them open, put one seed in the tiny notched section on a can opener and squeeze until the shell cracks.
5. Cracking the nuts like this will break the seeds in half, so you would need a lot of shells to collect seeds held together for a good pile of them.
Gray pine nuts are the same as the Mediterranean pine nut that are made in pesto sauce, but they are much alike that they can be used one like the other. They serve this dish in 5 star fancy restaurants and charge a high price for it. Homesteaders can eat even better for very little because they have the knowledge of wild food foraging.
Pine Nut Pesto Sauce Recipe
½ cup pine nuts
¾ cup Parmesan, finely grated
2 garlic cloves, finely grated
6 cups basil leaves
¾ cup extra-virgin olive oil
1 teaspoon kosher salt
Preheat oven to 350°. Toast pine nuts on a rimmed baking sheet, tossing once halfway through, until golden brown, 5–7 minutes. Transfer to a food processor and let cool. Add cheese and garlic and pulse until finely ground, about 1 minute. Add basil and place the top back on. With the motor running, add oil in a slow and steady stream until pesto is mostly smooth, with just a few flecks of green, about 1 minute. Season with salt.
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