Pistachio Purée

Ingredients

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

Method

Blend all the ingredients in an upright blender with 40 ml ( fl oz) water until smooth. Set aside.