Shishito Pepper–Pistachio Dip

Name: 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); White soy sauce, also known as white shoyu, is lighter in color and flavor than standard soy sauce. It can be found at Japanese markets, in the Asian foods section of some supermarkets, and online.