Pistachio pesto is a little different from the classic version. The nuts are blitzed with fresh basil, greens, garlic, Parmesan, olive oil and a squeeze of lemon until you have a thick, creamy pesto with plenty of nutty flavour. It’s great stirred through pasta, but just as good spooned over roasted vegetables, spread on toast, dolloped onto eggs or used in a sandwich. For this recipe, compliments of Eskort, the extra greens give the pesto a fresh, slightly peppery note that works especially well with the salty ham and creamy burrata.

Prep time: 20 minutes | Servings: 4

Ingredients

For the pistachio pesto:

• 100 g roasted pistachio nuts
• 1 garlic clove
• 3 handfuls baby spinach and rocket leaves
• 1 handful fresh basil leaves
• 60 ml olive oil
• Salt and black pepper, to taste

For the sandwich:

• 125 g sandwich ham
• 150 g burrata cheese
• 1 large focaccia, sliced into large squares

Method

1. Add the pistachios, garlic, spinach, rocket, and basil to a blender or food processor.
2. Blend until roughly chopped, then slowly drizzle in the olive oil while blending, until a thick, slightly textured pesto forms.
3. Season to taste with salt and black pepper.
4. Slice the focaccia squares in half horizontally and spread a generous layer of pistachio pesto on the base.
5. Top with slices of ham and torn burrata cheese.
6. Close with the top half of the focaccia and serve immediately, or lightly press and toast for a warm, melty version.