SHISHITO PEPPER-PISTACHIO DIP RECIPE
The chefs at Konbi serve this creamy dip with crunchy vegetables, but we found it's also great with meat, spread on sandwiches, or thinned out and used as a dressing for salad.
Provided by Konbi, Los Angeles, CA
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing halfway through, until golden brown, about 5 minutes. Let cool; set aside.
- Meanwhile, bring a medium pot of water to a boil. Boil scallions, peppers, and carrot tops until peppers are tender, about 5 minutes. Using a slotted spoon, transfer to a bowl of ice water and let cool. Drain and squeeze out as much excess water with your hands as possible. Transfer to a plate and chill in freezer 5 minutes (this will keep the dip bright green).
- Finely grind nori in a blender; transfer to a small bowl. Wipe out blender, then blend vinegar, soy sauce, and reserved nuts in blender until nuts are coarsely chopped. Add chilled vegetable mixture along with tofu and blend, streaming in oil, until very smooth (this may take up to 4 minutes, depending on your blender). If mixture seems thick, add 1 Tbsp. water to loosen.
- Transfer dip to a bowl and sprinkle with nori powder. Serve with vegetables alongside for dipping.
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