Ingredients
Units
Scale
- 1/3 cup shelled pistachios
- 2 cups fresh basil leaves, packed
- 1/2 cup crumbled feta cheese
- 1 garlic clove
- Zest and juice of 1 medium lemon
- 1/4 cup olive oil, plus more as needed
- 1/4 cup Greek yogurt
- 1/4 teaspoon red pepper flakes
- Salt and freshly ground black pepper, to taste
Instructions
- In a dry skillet over medium heat, toast the pistachios for 2 to 3 minutes, until fragrant and slightly golden. Remove from heat and let them cool.
- In a food processor, combine the basil leaves, pistachios, feta, garlic, lemon zest, and lemon juice. Pulse until the mixture is roughly chopped, about four pulses.
- With the food processor running, slowly drizzle in the olive oil until the dip has a smooth consistency. Add the Greek yogurt, red pepper flakes, and salt and pepper to taste, and process to combine.
- If the dip is too thick, add a little more olive oil or a splash of water to thin it to your desired consistency.
- Transfer the dip to a serving bowl and garnish with extra pistachios and a drizzle of olive oil.