Name: Shishito Pepper Dip
Yield: 4 servings
Ingredients: ⅔ cup raw pistachios; 6 scallions, chopped; 12 oz. shishito peppers (about 5 cups), seeds removed, coarsely chopped; 4 cups carrot tops or parsley leaves with tender stems; 1 toasted nori sheet, coarsely torn; 2 Tbsp. unseasoned rice vinegar; 2 Tbsp. white soy sauce; ½ cup soft tofu (preferably Meiji Supreme); ¼ cup vegetable oil; Crunchy vegetables (such as carrots, radishes, celery, and/or cucumbers; for serving); White soy sauce, also known as white shoyu, is lighter in color and flavor than standard soy sauce. It can be found at Japanese markets, in the Asian foods section of some supermarkets, and online.

Shishito PepperPistachio Dip from Konbi Los Angeles CA

Photo by Alex Lau

The chefs at Konbi in Los Angeles (No. 1 on our 2019 Hot Ten list!) serve this creamy dip with crunchy vegetables, but we found it’s also great with meat, spread on sandwiches, or thinned out with water and used as a salad dressing.

Shishito Pepper–Pistachio Dip

Recipe notes