Crema di zucchine al pistacchio - courgette and pistachio dip

Nutty pistachios, savoury & sour feta cheese , mild acidity from the lemon, fresh and sweet caramelised zucchini, the intensity of extra virgin olive oil… a perfect blend of flavours! The best tasting dip I had in a long time! A must try!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the courgette in half, lengthwise and score them diagonally both ways with a knife. Salt them and drizzle some olive oil on them, and air fry at 180°C until soft and slightly golden (about 20-25 minutes).

Step 2

While the courgette cook, add all the pistachio kernels to a dry non-stick frying pan, and toast at medium heat moving them regularly so they toast evenly and don't burn. Toast them until fragrant and slightly golden (about 4 to 5 minutes). Once done, take them off the pan and let them cool down.

Step 3

Separate a dozen toasted pistachio kernels for finishing, and put the rest in a food processor, together with the courgette, feta and lemon juice. Blend them to a smooth creamy texture.

Step 4

Pour the cream in a bowl, and top it with crumbled feta and the saved toasted pistachio kernels, and add a swirl of extra virgin olive oil. Serve it with seeded tortillas, flatbreads, sourdough bread, or pita. Enjoy!