Shishito Pepper–Pistachio Dip

Ingredients for Shishito Pepper–Pistachio Dip

• 110g raw pistachios

• 6 spring onions, chopped

• 350g shishito peppers (about 700g ), seeds removed, coarsely chopped

• 4 cups carrot tops or parsley leaves with tender stems

• 1 toasted nori sheet, coarsely torn

• 2 tablespoons unseasoned rice vinegar

• 2 tablespoons white soy sauce

• 120ml soft tofu (preferably Meiji Supreme)

• 60ml vegetable oil

• Crunchy vegetables (such as carrots, radishes, celery, and/or cucumbers

• for serving)

Preheat oven to 177°C. Toast pistachios on a rimmed baking sheet, tossing halfway through, until golden brown, about 5 minutes. Let cool; set aside.

Meanwhile, bring a medium pot of water to a boil. Boil spring onions, peppers, and carrot tops until peppers are tender, about 5 minutes. Using a slotted spoon, transfer to a bowl of ice water and let cool. Drain and squeeze out as much excess water with your hands as possible. Transfer to a plate and chill in freezer 5 minutes (this will keep the dip bright green).

Finely grind nori in a blender; transfer to a small bowl. Wipe out blender, then blend vinegar, soy sauce, and reserved nuts in blender until nuts are coarsely chopped. Add chilled vegetable mixture and blend, streaming in oil, until very smooth (this may take up to 4 minutes, depending on your blender). If mixture seems thick, add 1 tablespoon water to loosen.

Transfer dip to a bowl and sprinkle with nori powder. Serve with vegetables alongside for dipping.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.