As anybody who has recently indulged their appetite for pine nuts can tell you, prices are climbing.
The reasons are several — poor crops, increased demand and the ever-popular climate change. And prospects for a turnaround aren’t good.
But pine nut lovers can make do, Whole Food’s Libba Letton said. Here are her suggestions for substitutions.
• For pesto, lightly dry-toasted walnuts will work.
To top pasta or put in a salad, try coarsely chopped macadamia nuts or pecans.
Toasted sunflower kernels can be used as a topping for salads and soups.
Brazil nuts have a similar resinous quality that some of the other nuts lack.
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