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.
150 gmcoarsely chopped kale leaves (from about 1 bunch)¾ cup(firmly packed) mint¾ cup(firmly packed) flat-leaf parsley120 gmpistachio nuts100 gmpepitasFinely grated rind and juice of ½ orange and 1 lemon1garlic clove, coarsely chopped250 ml (1 cup)olive oil
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.