Toast sesame, coriander, cumin and fennel seeds in a dry frypan over a low heat, stirring constantly, until fragrant, for approximately 3 minutes. Remove seeds from heat and let cool a little.

Add pistachios, seeds, salt and pepper to a food processor and blend to a coarse mixture. You could also use a mortar and pestle.

Variations: Use pine nuts, hazelnuts or almonds instead of pistachios. Add 1/2 tsp chilli powder or paprika.