All pine nuts are high in fat, so store them in the refrigerator or freezer to keep them from getting rancid. Before you use them, toast pine nuts in a 325 oven, stirring occasionally, until they're slightly golden, about five minutes. They're crunchy and delicately sweet, so they're great in everything from ice cream to pilafs. When the nuts are mature enough to eat, the shells split open enough that they can be pulled off easily with your fingers. Unopened shells contain immature kernels and should be discarded.
Pistachios are available shelled or unshelled, salted or unsalted, roasted or raw.
To roast, put shelled pistachios on a baking pan and in bake them in a 325 oven, stirring occasionally, until they're slightly golden, about ten minutes. You can buy almonds already sliced, or do it yourself using a food processor fitted with a slicing disk. It's best to toast the sliced almonds before using them. Just spread them on a baking sheet and put them in a 350 oven until they're light brown, about five to ten minutes. To sliver a blanched almond yourself, use a paring knife to cut it lengthwise into several small sticks.