Shelling the pistachios takes longer than actually making this delicious dip (and nothing stops you from buying shelled pistachios). One friend recently exclaimed that it's the best dip he's ever tasted. Other people (you know who you are) have hounded me day and night for the recipe. Well, there's no need for that anymore, because here it is!
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: Serves 4
- 1 1/4 cup (about 6 oz) shelled pistachios (150 g)
- 4/5 cup (about 6 3/4 fl oz) extra virgin olive oil (200 ml)
- Sea salt, to taste
- 1 clove garlic
- 4 tbsp finely chopped parsley
- 1 Turkish sheep's milk cheese (peynir),(200g)
Serve this vegetarian pistachio dip as an appetizer with (Turkish) bread, olives, and the two other mezze recipes from Bismilla Arabia cookbook; macerated walnut salad with pickled chilli peppers and white roasted eggplant.