In the beginning, pesto turned me on to pine nuts.
Believe it or not, I'd never heard of pine nuts, didn't know what they look like, and didn't even know that they're not really nuts at all.
Every time I made a batch of pesto, I bought the smallest container of pine nuts I could find (turns out they're in the produce section of every market). I used the whole amount, a few ounces or so depending on how much basil came out of my herb garden, and I never gave pine nuts another thought until it was time to make pesto again.
In the spirit of The Perfect Pantry, where we learn more about the ingredients we have on hand with recipes (more than one recipe!) for how to use those ingredients, I decided it was time to do a bit more with pine nuts. And guess what? They're delicious in all sorts of savory and sweet dishes. And because they are seeds and not nuts, many people with nut allergies can enjoy recipes that contain pine nuts.