- Start by preparing the pistachio pesto. In a food processor add the pistachios and garlic and pulse it a few times to break them down – you can process it more if you prefer a finer textured pesto. Then add the grated parmesan and basil leaves and pulse it again to a thick paste. Then add olive oil, lemon zest and juice, Maldon Original Sea Salt flakes and cracked black pepper and give it a final blend. Add a little more olive oil if it is too thick. Set aside.
- To make the sandwiches, start by slicing the focaccia bread in half through the middle. Then layer up by spreading across the pistachio pesto across the top of one half of the focaccia slice, followed by some tomato sliced, mozzarella and a handful of fresh rocket. Place the lid of the focaccia on, and then cut the whole thing in half vertically so you have two sandwiches.
- Wrap these up and take away for the perfect picnic lunch!
Serving: 2 people
Prep Time: 15 minutes
Cook Time: No cook
Ingredients
For the Pistachio Pesto:
75g pistachios
1 garlic clove, crushed
75g parmesan, grated
50g fresh basil leaves
150ml extra virgin olive oil
1 lemon, zested, ½ juiced
1 pinch of a Maldon Original Sea Salt flakes
Cracked black pepper
For the Sandwiches:
Focaccia bread
2 large vine tomatoes, sliced
1 ball of mozzarella, drained and sliced
Handful of rocket leaves
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