Makes: 1 cup | Preparation time: 10 minutes

Ingredients:

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

Method:

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.