Pistachio and kale dip


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.

You'll need

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 (1 cup) olive oil

Method

  • 01
  • 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.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Feb 2017

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