• 1/2 cup sliced almonds
• 1/2 cup shelled pistachio nuts
• 2 cloves garlic, roughly chopped
• 1/4 cup extra-virgin olive oil, plus extra
• 2 tablespoons chopped parsley
• 1 potato, peeled, chopped and simmered until tender
• 3 tablespoons white wine vinegar
• salt and freshly ground pepper

In a food processor, combine the almonds, pistachios and garlic. With the machine running, add the olive oil in a slow, steady stream. Add the parsley, potato and vinegar, and process just until smooth. Add more olive oil if necessary. Season with salt and pepper, and transfer to a bowl. Serve as a dip with crackers or spread on slices of toasted bread. Serves 4

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