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Treat this like your favorite blend of cornflake crumbs or breadcrumbs. Use it to coat fish, chicken, and veggies, or as a final layer atop vegetable kugels and quiches. When I added pistachios to the blend, the flavor exploded, so don’t skip them! Don’t worry, the green color is masked. Yield: 3 cups
1 cup pistachios
1/2 cup almonds
1/2 cup walnuts
1/2 cup Gefen Potato Starch
2 teaspoons Gefen Salt
2 teaspoons Pereg Black Pepper
In a food processor fitted with the S blade, pulse the pistachios, almonds, walnuts, potato starch, salt, and pepper until the nuts are finely chopped.
Taste and adjust seasoning as needed. Transfer to an airtight container and store at room temperature or in the refrigerator or freezer.
Photography by Yossi and Malky Levine
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