Mixed herb, brazil nut, artichoke and pumpkin seed dip
Ingredients
- 2 handfuls chopped assorted herbs - I used rocket, sorrel, lovage and parsley
- 150 g chopped, brazil nuts
- 1 tbsp pumpkin seeds
- 1 lime, juiced and rinded
- 100 g artichoke hearts
- 60 ml olive oil
- salt and pepper, to taste
Instructions
- Put the herbs and brazil nuts into a processor and blitz until quite smooth.
- Add the pumpkin seeds, lime juice and rind and the artichokes and process until quite smooth but with some texture left.
- Slowly pour in the olive oil whilst the machine is running. Check for the thickness you want. Add a little boiling waterif you need to thin it down.
- Season to taste. May be kept in the fridge for up to a week or frozen.
Notes
Serving suggestions:
- Use as a dip with crudités
- Toss into cooked pasta
- Spread over toasted ciabatta and top with oven-roasted tomatoes
- Mix with mayonnaise and serve with cooked chicken
- Spread over cod or salmon fillets and top with breadcrumbs and bake in the oven for about 15 minutes.
- Mix with cream cheese and use as a stuffing for chicken breasts