Pignoli, or pine nuts, are the edible seeds of several pine species, harvested from the cones and prized for a mild, buttery flavor that deepens and turns nuttier when toasted. The Mediterranean stone pine (Pinus pinea) is the classic source in Italian cooking, most famously in pesto alla genovese; Korean pine and Siberian pine nuts, harvested mainly in China and Russia, supply much of the world market and are common in East and Southeast Asian cooking. In the American Southwest, pine nuts come from wild pinyon pines and are gathered rather than farmed. Because the shells must be removed by hand or machine and yields per tree are low, pine nuts are one of the more expensive nuts. Beyond pesto, they are used in pilafs, stuffings, baked goods, and as a garnish for roasted vegetables and meats, and pair well with basil, cheese, honey, and mushrooms.