Preheat oven to 300°.
Place pecans and sesame seeds on a baking sheet and toast in the oven for 8 minutes until they are lightly toasted.
Place the toasted pecans and sesame seeds into a food processor along with the nutritional yeast, 1 tablespoon oil, and a pinch of salt.
Pulse until the mixture is the size of small peas. Do not over-process because you want to sprinkle it on the salad and have it not clump together.
Store in a sealed jar in your pantry where it can last up to a month.