This has become a staple in my kitchen, I use it all the time in a variety of ways – I sprinkle it onto salads, scrambled eggs or veges, use it as a crumb (see photo underneath the recipe), or with olive oil dipped flatbread. It’s really versatile and very tasty 🙂 It’s a really good one to quickly throw together onto a tray and roast after (or while) your oven is in use for something else.
120g pistachios (shelled weight)
3 tbs sesame seeds (using a mix of black and white adds to the visual appeal, but either is fine to use)
1 tbs cumin seeds
1 tbs coriander seeds
1 tsp coarse Celtic salt (or Himalayan)
1. Preheat oven to 200°C. Line a tray with baking paper.
2. Place all ingredients except the salt onto the tray and roast for 5-10 minutes. Watch it carefully as it will go from perfect to burnt quickly. When fragrant and beginning to change colour, remove from oven and set aside to cool.
3. When cool, place it in mixer bowl, along with the salt. TURBO/2-3 times/MC on, until it reaches your desired consistency.
4. Store in an airtight jar or container.