Pine nuts are the edible seeds of pines. About 20 species of pine produce seeds large enough to be harvested. The seeds are edible in other pines also, but they are too small to be of great value as a human food.

The shell must be removed before the pine nut can be eaten. Un-shelled pine nuts have a long shelf life if kept dry and refrigerated between 23 °F and 36 °F.

Shelled nuts and un-shelled nuts in warm conditions deteriorate rapidly, becoming rancid within a few weeks or even days in warm humid conditions.

Pine nuts are commercially available in shelled form, but due to poor storage, can have poor flavor and may be already rancid at the time of purchase.

Consequently, pine nuts are frozen to preserve their flavor.They may be added to meat, fish and vegetables, or baked into breads.

Pine nuts are an essential component of Italian pesto sauce. Pignoli cookies, an Italian American specialty confection are made with almond flour and pine nuts.

Pine nut coffee is a dark roast coffee having a deep, nutty flavor. Roasted and lightly salted pine nuts are eaten as a snack. Pine nuts are also widely used in Middle Eastern cuisine.

Throughout Europe and Middle East the pine nuts used are from Stone Pine. They are easily distinguished from the Asian pine nuts by their slender shape and homogeneous flesh. Asian pine nuts are also used, in cheaper preparations. Pine nuts contain thiamine (vitamin B1) and protein.

Pine nuts can be pressed to extract pine nut oil, which is valued for its mild, nutty flavor. One study indicates Korean pine nut oil may suppress appetite.