Recipe | Pistachio & fennel dukkah

Bringing the crunch, flavour and fun to any meal, this nutty green dukkah is perfect for sprinkling over everything – on top of salads, meats, pasta, eggs, hummus, or avo on toast. 

Fancy doesn’t need to be complicated.

Ingredients

75g pistachio kernels, roughly chopped

2 tsp fennel seeds

2 tsp sesame seeds

1 tsp coriander seeds

½ tsp cracked black pepper

¼ tsp sea salt

Method

In a dry frying pan over medium heat, toast the chopped pistachios for 3 minutes until lightly toasted. Add the fennel, sesame and coriander seeds and toast for a further 2 minutes until the pistachios are becoming golden and the seeds are fragrant and toasted. Transfer to a mortar & pestle and grind until the seeds form a coarse powder around the chopped pistachios, still with some texture and crunch. Stir through the pepper and sea salt. Store in an airtight container.

Try the Spring Goodness Bowl and Spring Goodness Spaghetti — two knockout recipes that demonstrate the versatility of this dukkah recipe. Simple, fresh, and always delicious.