Pistachio Mint Labneh Dip - cooking recipe

Ingredients

1 cup raw pistachios
2 tablespoons raw pistachios
2 garlic cloves
1/3 cup extra virgin olive oil
kosher salt
3/4 teaspoon freshly ground green peppercorn (or black)
1 cup of fresh mint, chopped, plus more whole leaves (for serving)
1/4 cup fresh dill sprig
16 ounces labneh
1 tablespoon fresh lemon juice
1 teaspoon zest of a lemon
dill sprigs (for serving)

Preparation

Puree 1 cup pistachios in a food processor until a thick paste forms. Add garlic, oil, 1 teaspoon salt, pepper, 1 cup chopped mint, and dill and puree until the mint is finely chopped and a thick sauce has formed.
Whisk labneh, lemon juice, zest and 1/2 teaspoon salt together in a medium bowl.
Fold pistachio mixture into labneh, leaving mixture marbled. Top with remaining pistachios, mint leaves and dill sprigs.