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
• 2 handfuls of cilantro, roughly chopped
• 1 garlic clove, peeled and crushed
• 1 long red chili pepper (med heat) roughly chopped
• 4-5 tbsp Greek yogurt
• zest of one lemon and juice of 1/2 of it
• sea salt (optional)

Blitz the pistachios and olive oil in a food processor for 30 seconds

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

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

Taste to see if you want more salt.

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