If using a mortar and pestle for the initial crushing of the seeds, add them all to the mortar and pestle and crush them together until fragrant. Not all seeds need to be crushed at this point. 

If NOT using a mortar and pestle for crushing the seeds, add them to the bowl of a food processor. Pulse several times until some of the seeds are broken up a bit. It's not necessary to grind them to a powder. 

If you have chosen to use a mortar and pestle for the crushing, add the almonds to the empty food processor and pulse several times until the almond pieces are not much larger than a grain of rice. 

Add the seeds from the mortar to the almonds and pulse several times until everything is well mixed. 

If you've started with the seeds in the food processor, add the almonds in and pulse until the almonds are not much larger than a piece of rice and are well mixed with the seeds. 

If using, add the salt and pulse until well mixed. 

Place mixture in airtight jars and store at room temp for a few days or indefinitely in the refrigerator.