• 50 ml (1¾ fl oz) olive oil
• 20 ml (⅔ fl oz) vegetable oil
• 100 g (3½ oz/¾ cup) Iranian pistachio kernels
• 2 garlic cloves, finely chopped
• finely grated zest 1 orange

Place all the ingredients and 40 ml (1¼ 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.