Ingredients
- 3/4 cup roasted pecans
- 1 Tbl coriander seeds
- 1 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1/2-1 tsp seas salt like Fleur de Sel, Sel Gris, or Pacific Blue
Directions
Toast the spices in a dry pan over medium heat taking care not to scorch the spices. Add the pecans and heat through. Transfer to a food processor and grind until the consistency of coffee grounds. Serve over roasted carrots or green beans. Delicious as a bread dipper with Extra Virgin Olive Oil, pita or naan.
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