In a small skillet over medium heat, toast the hazelnuts and pistachios for about 2 minutes, or until fragrant. Add the sesame seeds and fennel seeds and toast about 1 minute more, stirring often to prevent burning.

Transfer the nuts and seeds to a food processor and add the coriander, cumin, and 1/4 teaspoon of the salt. Pulse until well chopped. Season to taste with more salt, if desired.

See the blog post above for serving suggestions.