The other day I mentioned the broccoli rabe recipe with pine nuts and lemon that I tested for Food52. I didn’t go into much detail, and I’ll share my notes after the contest the recipe is in moves forward. However, I’ve got to talk about the pine nuts.
Toasted pine nuts are yummy. They are an extra special crunch when tossed on a plate of hummus, and they give pesto its delicate richness, but on their own they don’t really excite me. That all changed with the addition of a splash of worcestershire sauce, some crushed dried rosemary, salt and pepper.
In all honesty, it sounded like a strange combination, and when I added the worcestershire to the freshly toasted nuts the aroma nearly knocked me out. I persevered, stirring until the moisture evaporated and the nuts retained the salty, umami hit of flavor. I tasted one and it was fine.
Little did I know how the flavor would continue to develop. The first night, when we had the greens, polenta, and chicken, the tasty little gems really perked up the polenta. Last night, as I put together a leftover plate I snagged a few pine nuts from the container and my taste buds lit up. They were like the most delicious, indulgent bar snack you could ever imagine. I could swallow handfuls down with some gluten-free beer.
Savory Pine Nuts (via Food52)
1/2 cup pine nuts
1 teaspoon Worcestershire sauce, or more, to taste
1/4 to 1/2 teaspoon freshly ground dried rosemary
1 large pinch of salt
Ground pepper, to taste
- In a dry skillet over medium heat, gently toast the pine nuts until light brown and fragrant.
- Remove to a small bowl, sprinkle on the rosemary and salt, and toss well.
- Drizzle the Worcestershire sauce slowly and carefully over the pine nuts. Toss well to coat.
- Add more salt and pepper to taste.