Pistachio Feta Dip

• 3 1/2 oz (100 g) shelled pistachios
• 1/4 cup of olive oil
• 7 oz (approx 200 g) feta cheese
• Handful of dill, roughly chopped
• Handful of cilantro or mint, roughly chopped
• 1 garlic clove, peeled and crushed
• 1/2 - 1 long red chili pepper (med heat) roughly chopped
• 4-5 Tbsp Greek yogurt
• Zest and juice of one lemon
• sea salt (optional)

Pulse pistachios and olive oil in a food processor for 30 seconds

Add feta, herbs, garlic, chili pepper, yogurt and lemon.

Pulse until the mixture is well combined and has a rustic texture.

Taste for salt and heat, adjusting as needed.

Serve with warmed foccacia or flat bread or veggie sticks or crackers.