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Makes about 1 cup
A recipe by our friend chef Paul Kahan using the Pasha spice blend.
In a small saucepan combine the pine nuts and olive oil. Place over medium low heat and cook, stirring occasionally. While the pine nuts are cooking, add the pasha and a pinch of salt to the bottom of an additional small saucepan or heat safe bowl. Set up a strainer over top of the pot - this will be ready for when you need to strain the pine nuts.
Cook the pine nuts until they are golden brown and the oil starts to bubble - about 5 minutes. Continue cooking, stirring constantly, until the pine nuts are a rich brown color - but not black - another 3 to 4 minutes.
Immediately strain the pine nuts - the hot oil will sizzle a bit as it toasts the Pasha.
Reserve the cooked pine nuts on a small rimmed baking sheet or plate. Allow the oil and pine nuts to cool completely. Once cool, combine the pine nuts and pasha flavored olive oil and spoon over anything!