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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.

By Emma Knowles
  • Serves 4 - 6
  • 15 mins preparation plus soaking, dehydrating
Pistachio and kale dip
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.

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.