Prep your ingredients first because this process moves pretty fast.

• In a skillet heat the olive oil over medium heat. When hot, add the shishito peppers. (Warning: The oil will splatter if the pan is too hot.) Blister (allow skin to turn brown) one side of the peppers, turn and blister the other side. This takes about 4 minutes. Avoid overcooking as peppers will become too soft.
• Alternatively, set oven to broil. Spread the peppers in a single layer on a baking sheet and broil until lightly blistered and just starting to soften. Shake the baking sheet occasionally, and broil for 3 to 5 minutes.
• Transfer the peppers to a plate and dust with a little sea salt.
• To a hot pan, add the garlic and diced pine nuts. Reduce the heat to low and stir until the garlic and nuts just start to brown. Remove from pan and set aside.
• If using romano cheese, add cheese to pan and heat it for about 10 seconds. Remove pan from heat and let cheese rest in the skillet until it has melted, gotten crispy, and is lightly toasted. Break up the cheese into small pieces, and add to the garlic and nut mixture and spread the mixture on top of the shishitos.
• If using nut parm sprinkle, mix it with the cooked garlic and pine nuts and spread on top of the shishitos.
• Serve immediately or within 30 minutes of finishing so peppers are served warm, but not piping hot.