1/2 c. shelled pistachios2 T. sesame seeds2 tsp. coriander seeds2 tsp. cumin seeds1/2 tsp. fennel seeds1/4 tsp. whole black peppercorns1 tsp. kosher salt
Toast pistachios in dry skillet over medium low heat, stirring occasionally until golden, about 6 min. Remove from skillet to cool. Add remaining ingredients, except salt to skillet and toast 1-2 min, until fragrant. Remove from skillet to cool. Put all ingredients into a food processor and grind coarsely.
Serve in pureed soups, plain yogurt, on peanut butter, and use your imagination! Make more and save in the freezer for instant crunch!