Shishito Pepper–Pistachio Dip

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)

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