Combine two delish condiments and slightly sweet pistachios, and you get an even tastier dip that triples as a sandwich spread and pasta sauce.
1 packed cup fresh basil leaves
1/3 cup shelled roasted and salted pistachios
3 large garlic cloves, minced
1 can (15 ounces) no-salt-added chickpeas, rinsed and drained
1/4 cup unsweetened green tea, chilled
1/4 cup fresh lemon juice
3/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
3 tablespoons roasted pistachio oil (or extra-virgin olive oil)
Add all ingredients to a blender or food processor. Puree 2 to 3 minutes until smooth. Adjust seasoning, if necessary. Cover and chill until ready to serve.