The Ghost Pine is but one of the nicknames for the Pinus Sabiniana or (no longer politically correct "digger") pine. This hardy evergreen thrives in the lower elevations of the foothills, usually below 4,000 foot elevation. It has its very own caterpillar, and is the sole food supply for the Gelechiid moth. The pine nuts served as an easily harvested food, high in protein, for early Californians.
Roasted pine nuts can be used as salad toppers, in pestos, or cooked into breads and other deserts.
TOASTED PINE NUTS: Roast raw pine nuts on a flat tray in a 350-degree oven for about 10 minutes, shaking halfway through. They may also be toasted in a heavy skillet on stove-top, stirring often until they turn golden. Store in air-tight container or freeze.
If you choose to try microwaving, wash and salt (optional) nuts and put 1/4 cup of nuts in a paper bag. Microwave 1 minute and check. Cook for additional 15 second intervals as needed. Don't overdo it, as they continue to cook for awhile after coming out of the microwave.