Ingredients
1/4 cup hazelnuts shelled, raw, blanched
1/4 cup pistachios shelled, raw
1/4 cup Marcona almonds or shelled raw almonds
2 tsp pine nuts, raw
2 tsp pumpkin seeds shelled, raw
1/4 tsp cumin seeds
1/4 tsp caraway seeds
1/2 tsp fennel seeds
1 tsp sesame seeds white, raw
1 tsp sesame seeds black, raw
1 tsp dried oregano
1 tsp dried mint
1 tsp Maldon salt or other flaky sea salt
6 grinds black pepper
Instructions
Pre-heat oven 350 degrees.
Spread the hazelnuts, pistachios, almonds, pine nuts and pumpkin seeds out on to a sheet pan and roast in the oven for about 10 minutes until they are lightly brown and fragrant. Let cool.
In a small sauté pan toast the cumin, caraway, fennel seeds and black and white sesame seeds over medium heat for about 3-4 minutes until they become fragrant. Let cool.
In a bowl mix together the toasted nuts, seeds, spices, herbs, salt and pepper.
Depending on the size of your mortar and pestle (or food processor) you may need to work in batches from here.
Place the mixture into the mortar and pound it down with the pestle, mixing and grinding the mixture to a finely chopped consistency. You are not looking for a powder just chopped and consistent in size.