Toppings can really add depth to a dish. I remember the cheesy kick of grated parmesan cheese and how effective it is at adding another layer of flavor to things like pasta, garlic bread and pizza. I set out to make my own cheesy topping and borrow some concepts from grated parmesan but also attempt to build a flavor that rivals it in it's own way. I used pine nuts (also known as pignolis) that are freshly toasted for maximum rich flavor. Toasting the pine nuts yourself ensures that their rich flavor compounds are freshly infused and haven't had a chance to diminish. Pre-toasted pine nuts can frequently lack their toasty essence due to the amount of time that has passed since they've been toasted.  Nutritional yeast flakes are used for their cheesy notes. Fleur de Sel is a rare salt that is selected by hand from the coast of Western France. I utilize it in this recipe for the fascinating flavor depth it adds.

1 cup pine nuts, toasted
1 Tablespoon nutritional yeast flakes
1 ¼ teaspoons Fleur de Sel salt

Put all ingredients in a food processor and pulse until the consistency of parmesan cheese is reached, about 20 to 30 pulses. Store in an air tight container in the refrigerator for up to 2 months.
Makes 1 cup Pine Nut Parmesan.

Buttery Pine Nut Bread Spread with Fleur de Sel

This is the same mixture as above but transformed into a buttery smooth bread spread.

1 cup pine nuts, toasted
1 Tablespoon nutritional yeast flakes
2 teaspoons extra virgin olive oil
¾ teaspoon Fleur de Sel salt
¼ teaspoon agave syrup

Put all ingredients in a food processor and process until smooth. Store in an air tight container in the refrigerator for up to 2 months.
Makes 1 cup Buttery Pine Nut Bread Spread.