Steps:
- Heat medium skillet on medium heat. Add nuts; cook and stir 2 to 3 minutes or until fragrant and toasted. Immediately pour out of hot pan to avoid over toasting. Set aside. Toast coriander, sesame and cumin seeds in same skillet o medium heat 2 minutes or until fragrant and toasted. Immediately pour out of hot pan.
- Place 1/2 of the toasted nuts in a clean coffee grinder. Process until finely ground and crumbly. Don not allow mixture to become a paste. Transfer to a small bowl. Repeat with remaining nuts then seed mixture. Add pepper and salt to seed and nut mixture; mix til well blended. Store in airtight container in cool dry place up to 1 month.
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