Pine Nut Oil Pesto
Using pine nut oil instead of olive oil doubles down on the classic pesto flavor.
Read recipe →Recipes
Recipes, ideas, and ways to use our tahini in your kitchen.
Pine Nut Oil Finished Risotto
A rare, delicate finishing oil that should never touch the pan — only the finished plate.
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Pecan Oil Pound Cake
Swapping a portion of the butter for pecan oil keeps this pound cake moist with a nutty backnote.
Read recipe →Pecan Oil Roasted Sweet Potatoes
Buttery pecan oil pairs naturally with anything you'd normally serve alongside pecans.
Read recipe →Pumpkin Seed Oil Potato Salad
Warm potato salad dressed with nutty pumpkin seed oil instead of the usual mayonnaise.
Read recipe →Pumpkin Seed Oil Squash Soup Finish
The classic Austrian way to use pumpkin seed oil — a finishing swirl, never a cooking oil.
Read recipe →Almond Oil Drizzle for Roasted Carrots
Warm roasted carrots finished with almond oil, toasted almonds, and fresh thyme.
Read recipe →Almond Oil Citrus Salad Dressing
A mild, versatile dressing for a citrus and fennel salad.
Read recipe →Hazelnut Oil Vinaigrette for Greens
A toasted, nutty vinaigrette built to stand up to bitter greens.
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