SC - Pine Nuts

[Chris Adler]

     Greetings, good gentles on the list!
     
     I've always stored my pinolas in the freezer (so that I have plenty on 
     hand so that when I find really good basil in the summer I can make a 
     huge spur-of-the-moment batch of pesto Genovese) and freezing has 
     never affected the taste or texture of the nuts. I store them 
     untoasted, so that I can toast them or not as a recipe necessitates.
     
     In Service, Katja
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