Perfect for topping salads or crusting!
Pistachio dukkah can really transform any simple meal, and having it ready in the fridge can save you loads of time.
Ingredients
- 1 cup pistachios
- 3 tbsp seseme seeds
- 1 tsp whole black peppercorns
- 2 tsp salt
- 3 tbsp unsweetened shredded coconut
- 4 tbsp coriander seeds
- 2 tbsp cumin seeds
Instructions
- Toast the cumin and coriander in a non stick pan over a medium heat until fragrant, and set aside.
- Toast the pistachios in a non stick pan over a medium heat until they become golden, about 5 minutes. Set aside.
- Add the sesame seed and toast until golden, about 2 minutes. Set aside.
- Toast the coconut the same way until golden.
- When all of your ingredients have cooled add them a blender and ground until the mixture becomes a course sand like texture.
- Pour into a jar, refrigerate and store for up to two months.
- Enjoy!
