Move over, peanut butter and jelly sandwich! I’ve got something classy for snack time. We’ve all heard of all the alternative types of nut butter like almond butter or cashew butter.  But what about pine nuts? I experimented this past week, and ended up with something rather elegant.

Pine nuts aren’t cheap so this isn’t something you’ll be making everyday, and it’s way too fancy to spread on white bread with grape jelly. Rather, I suggest spreading it on a healthy crackers like Wasa or Kavli crisp bread, topped with some salt, pepper, and oregano. Serve with a few slices of parmesan cheese on the side, and it’s fit to offer to guests, but also makes an indulgent, savory treat for yourself. Enjoy!

Pine Nut Butter on Crisp Bread

1 cup pine nuts
Olive oil
Crisp bread crackers like Kavli or Wasa
Kosher salt
Ground black pepper
Dried oregano

Heat up a skillet over medium heat. Lightly toast the pine nuts until they start to brown. Keep your eye on them and keep shaking the pan. You do not want to burn them!

Let the toasted pine nuts cool to room temperature. Pour them into your food processor with a small drizzle of good olive oil and pinch of salt. Process until smooth. You may need to occasionally stop and scrape down the sides of your food processor until you get the right consistency.

Spread the pine nut butter on crisp bread crackers. Top with kosher salt, freshly ground black pepper, and a pinch of dried oregano. Dig in, like the classy person you are. Store the remaining pine nut butter in an airtight container in the refrigerator.