1/2 cup plus 1tsp extra virgin olive oil, plus more for drizzling
16 cloves garlic, peeled
1 1/2 cups pistachios
1/2 cup pumpkin seeds
1 poblano chile
3 scallions, white and light green parts cut into 1″ pieces, plus two thinly sliced for serving
1 bunch cilantro, coarsely chopped, plus leaves and tender stems for serving
3 tbsp lime juice, plus 1/2 lime for squeezing
1 radish, thinly sliced (optional)
- Combine 1/2 cup oil and garlic in a small saucepan over medium-low heat. Cook, swirling pan occasionally, until garlic is tender, about 12 – 15 minutes. Remove from heat, and let garlic cool in oil.
- Spread pistachios and pumpkin seeds on a rimmed baking sheet and cook until lightly toasted, about 6 – 8 minutes. Measure out 1/2 cup nut mixture, roughly chop, and season with remaining 1 tsp oil and salt to taste.
- Heat broiler. Broil poblano on a foil-lined baking sheet, turning occasionally until blackened, around 8 – 10 minutes. Transfer to a bowl, cover with plastic wrap, and let steam for 15 minutes. Then peel, seed, and roughly chop.
- Heat a large cast iron skillet over medium-high heat. Add scallions to skillet once it is heated, and press down using the back of a spatula to char them, continuing until all are mostly charred all over, around 4 – 7 minutes. Let cool to room temperature.
- Combine garlic and oil, poblano, charred scallions, cilantro, lime juice, remaining pistachio-pumpkin seed mixture, and 2 tsp salt in blend and process until smooth, scraping down the sides as needed. You may need to add 1 – 2 tbsp water if mixture is too thick.
- Transfer dip to a plate and top with chopped pistachio pumpkin seed mixture and cilantro leaves. Squeeze lime over and scatter with scallions.