Pistachio Purée

Ingredients

  • 50 ml ( fl oz) olive oil
  • 20 ml ( fl oz) vegetable oil
  • 100 g ( oz/¾ cup) Iranian pistachio kernels
  • 2 garlic cloves, finely chopped
  • finely grated zest 1 orange

Method

Place all the ingredients and 40 ml ( fl oz) water in an upright blender and blend until smooth. Set aside.

This can be made 1 day in advance and stored in the fridge in an airtight container.