We have started using our green almonds as building blocks for ideas. If we can add flavor and color to almonds, what else can we do? We pureed vacuum-compressed dill with ice cubes to make a vibrant dill puree. We then blended the dill puree with peeled pistachios. The result was a coarsely textured pistachio and dill paste, which we then dehydrated to create pistachio-dill crumbs. A separate point of interest in the process is that we could have continued to puree the dill and pistachios together to create a silken, intensely colored, and flavorful puree; notes for next time.
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