Jekka's Pistachio and Feta Herb Dip

Jekka's Pistachio and Feta Herb Dip

This is a delicious fresh dip that is a frequent star of our Master Class lunches and has been inspired by Sabina Ghayour’s book Persiana.


  • 100 g shelled pistachio nuts
  • 75 ml olive oil
  • 300 g feta cheese
  •  2 handfuls of herbs depending on availability (parsley, coriander, dill, chives or mint)
  • 3 tbsp of Greek yogurt (enough for the desired consistency)
  • Finely grated rind of one lemon and juice of ½ lemon
  • 1 garlic clove, peeled and germ removed
  • Sea salt to taste


  1. Whiz the pistachio nuts and oil in a food processor for 30 seconds.
  2. Add the feta, herbs and crushed garlic, lemon rind and juice and blitz the ingredients for about 1 minute.
  3. Add the Greek yogurt until the mixture has a nice rustic texture.
  4. Taste the dip and season with just a touch of sea salt or lemon juice, if desired. Remember that the feta is quite salty already.
  5. Serve either with pasta, as a dip or with bread, such as Jekka's Rosemary Spelt Bread.

If you love the sounds of this recipe and herb-based cooking check out our Master Classes.