Great Basin Pine Nut Mush
A simple, nourishing porridge made from ground roasted piñon pine nuts simmered with water into a smooth, rich mush. Pine nuts were a foundational food for Great Basin peoples for thousands of years.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Stone or mortar and pestle, or food processor
- •Saucepan
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 20
- carbs
- 18
- protein
- 6
- calories
- 260
Instructions
- 1
Toast pine nuts in a dry skillet over medium-low heat. Stir often for about 4-5 minutes until lightly toasted.
- 2
Let the nuts cool slightly. Grind them into a fine paste using a mortar and pestle or food processor.
- 3
Move the paste to a saucepan. Slowly whisk in water until the mixture is smooth.
- 4
Bring the mixture to a gentle simmer over medium-low heat. Stir constantly.
- 5
Cook for 8-10 minutes while stirring often. Stop when it thickens to a porridge consistency.
- 6
Stir in a pinch of salt if desired.
- 7
Serve warm. Drizzle with honey if using.
Chef's tips
Toast the pine nuts lightly before grinding to bring out their flavor, and grind in small batches for a smoother mush.
Storage
Refrigerate leftovers up to 2 days.
Reheating
Reheat gently on the stovetop with a splash of water, stirring to loosen.
Common mistakes to avoid
- •Grinding pine nuts while they are still hot, which makes them turn too oily
- •Cooking over heat that is too high, which burns the mush
Serving suggestions
Cooked Great Basin Pine Nut Mush?
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