Name: Pistachio and kale dip
Prep time: 15 min
Total time: 15 min
Yield: 4 - 6
Ingredients: 150 gm coarsely chopped kale leaves (from about 1 bunch); ¾ cup (firmly packed) mint; ¾ cup (firmly packed) flat-leaf parsley; 120 gm pistachio nuts; 100 gm pepitas; Finely grated rind and juice of ½ orange and 1 lemon; 1 garlic clove, coarsely chopped; 250 ml olive oil (1 cup)

Pistachio and kale dip

This ultra-green pistachio and kale dip is packed with flavour and goodness. Serve it with any kind of cracker or crunchy crudités.

Serves 4 - 6

Prep

15M

Skip to Recipe

This ultra-green dip is an excellent snack packed with flavour and goodness. Serve it with any kind of cracker or crunchy crudités – asparagus spears work beautifully, as do cucumber, radish and sweet baby beans.

Ingredients

150 gm coarsely chopped kale leaves (from about 1 bunch)

¾ cup (firmly packed) mint

¾ cup (firmly packed) flat-leaf parsley

120 gm pistachio nuts

100 gm pepitas

Finely grated rind and juice of ½ orange and 1 lemon

1 garlic clove, coarsely chopped

250 ml olive oil (1 cup)

Method

Main

1.Process kale, herbs, pistachio nuts, pepitas, rinds and garlic in a food processor until finely chopped. Add oil and juices, season to taste, process until smooth, then adjust seasoning to taste. Dip will keep refrigerated for up to a week. Serve with crackers or crudités.

Styling by Emma Knowles

Styling by Lucy Tweed

Ingredients

Method

Main

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