Makes: 1 cup | Preparation time: 10 minutes
¾ cup shelled pistachio nuts
¼ cup sesame seeds
2 Tbsp coriander seeds
2 Tbsp Fennel seeds
1 tsp ground black pepper
1 tsp flaked sea salt
Preheat oven to 200°C.
Spread the pistachio nuts in a single layer on a baking tray. Bake for 3-4 minutes or until toasted.
Place the toasted nuts in a food processor and process until coarsely chopped. Transfer to a mixing bowl.
Put the sesame seeds into a small pan and cook over a low heat for 1-2 minutes, until golden. Add to the pistachios.
Place coriander and fennel seeds into the pan and cook over a low heat for 1-2 minutes until aromatic and the seeds begin to pop. Transfer to a mortar and pestle and pound until finely crushed. Alternatively use a spice or coffee grinder. Add spices with the pepper and salt to the pistachio mixture and mix well.
Serve with extra virgin olive oil and crusty bread.