Makes approx. 3/4 cup

Ingredients

• ½ cup hazelnuts
• 1/4 cup sesame seeds
• 1 tbsp coriander (cilantro seeds)
• 1 tbsp cumin seeds
• 1 tsp salt
• 1 tsp pepper

Directions

Preheat the oven to 350°F (180°C). Roast the hazelnuts on a baking sheet in the oven for 10 minutes.
Once cool, rub the nuts to loosen the skins.

Put the nuts, seeds, salt, and pepper in a food processor and pulse until finely chopped.

Store in an airtight container in the fridge for up to 2 months.