This pesto forgoes the pine nuts in place of something more substantial – pistachios. Give it a chance – you might be surprised.
Sometimes all you need in life is a sandwich. Isn’t that a motto? This Pesto is paired with Parma Ham and Mozzarella for a tricolour, Italian open-faced sandwich that is not only bursting with flavour, but also tries something a little different – pistachio pesto.
small bunch of basil
handful of pistachios – shelled.
40g grated parmesan
30ml olive oil
2 slices ciabatta bread
Heat the grill on high and rub some olive oil and a clove of garlic onto the bread. Place under the grill until nice and toasty.
Place the basil, pistachios, parmesan, salt, pepper and olive oil into a small food processor and blitz until the pesto is mainly smooth, but still with some chunks of the pistachio nuts in.
Spoon the pesto onto the bread and spread to the edges. Tear the mozzarella and place it top the pesto, followed by the parma ham. Season and top with some extra basil leaves. Dig in.