Ingredients

• ⅓ cuphazelnuts
• ¼ cupcoriander seeds
• 2 Tablespoonscumin seeds
• ⅓ cupsesame seeds
• ¼ cupshelled, roasted pistachio nuts

Directions

1. Preheat oven to 350
2. Spread hazelnuts on foil lined baking sheet
3. Roast for 10-15min until golden and fragrant.
4. Transfer hazelnuts to towel and cool for 5 min
5. rub off papery hazelnut skins
6. Toast the coriander seeds in a skillet over medium-low heat for 1 minute, shake pan constantly.
7. Toast the cumin seeds the same way.
8. Toast the sesame seeds the same way
9. Combine all in a bowl
10. Grind in small batches.
11. Store in fridge