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We tend to associate pine nuts with their crunchy texture. But when you purée them, they take on a creamy, tacky consistency that’s rather novel to the palate. The truth is, a little goes a long way. We’re not about to trade in our peanut or almond butter for a pine nut version. But applied with moderation, Pine Nut Purée can liven up a dish and give diners a pleasant new sensory experience. We use it in our <a href="/activities/butternut-buttermilk-parfait">Butternut Parfait</a>, a textural playground that also includes <a href="/recipes/cured-lemon-peel">Cured Lemon Peel</a> and <a href="/recipes/buttermilk-fluid-gel">Buttermilk Fluid Gel</a> in foam form. Add leftover purée to gelato, salad dressing, crudité dips, and custards, or incorporate it into creamy pesto and toss that over some <a href="/activities/fresh-pasta">Fresh Pasta</a>. Got other ideas for what to make with it? We’d love to hear about those in the comments.