To be scooped and spread on eggs, fish or red meat. If you can BBQ it (as the season calls for) then you can enjoy it with this dip.
It’s sharp and mustardy tang lends itself well to fattier cuts of meat but it still does wonders with chicken breast and white fish.
Pan toasting raw pistachios prior to their blending is well worth the 5 minutes for the flavoursome oils to be released.
- 1/2 cup raw pistachios*
- 1 bunch of dill
- 1 bunch of parsley
- 2 cloves of garlic
- 1 TBSP of seeded mustard
- juice of 2 lemons
- salt to taste
- Heat a pan to medium heat and toast your pistachios, stirring and jarring them in 30 second intervals over 4 minutes.
- Rid your herbs of the bulk of their stems, trying to use mostly the tender leaves, add to blender. Allow pistachios to cool before adding to blender with the rest of your ingredients.
- Blitz until all is smooth and dreamy.
The above makes 10 serves, the macros described are per serve:
Each: 46cal 1.6gP 2.8gF 1.3gC
If you would like to freeze it will keep better with a dash of olive oil but this will increase calories.
It will otherwise keep well in the fridge for 7-10 days, separating slightly but coming together well with a good stir.
*If you cannot toast the pistachios yourself, substitute for roasted 🙂