Working in separate batches, first toast the nuts until golden and set aside.
Next, toast the seeds and peppercorns in the same pan until some start to pop and get golden brown.
Allow toasted nuts, seeds and peppercorns to cool completely then place all in a food processor and pulse until meal like in consistency. Make sure it is dry and crumbly. Work in batches if over crowded.
Serve with olive oil and sliced vegetables for dipping (See Note 1).
Store in an airtight jar.
Video
Notes
The coriander seeds can be roasted and ground separate then passed through a fine mesh to remove the husk (optional preference).
It is fantastic used as an all purpose seasoning over eggs, steamed vegetables, chicken and fish, and doughs before baking, too.