![Pecorino Sandwiches With Parsley And Pistachio Nut Pesto](https://www.allysongofton.co.nz/content/recipes/1245.jpg?width=320&height=479&fit=bounds)
These sandwiches have the simpliest of summer flavours and are truly delightful. Match them with a chilled Pinot Gris.
Ingredients
- 12 slices fresh white sandwich bread sliced
- ½ 250 gram tub crème fraiche
- 2 cups rocket leaves (See Cook's Tip)
- 150 grams pecorino, finely shaved (see Cook's Tip)
- 1 cup firmly packed parsley leaves
- ¾ cup shelled, unsalted pistachio nuts
- ½ cup grated parmesan or cheddar cheese
- 1 clove garlic, crushed and peeled
- grated rind and juice of one lemon
- ½ cup virgin olive oil
Method
- Place the parsley, pistachio nuts, cheese, garlic, lemon rind and juice into a food processor and process until chopped. With the motor running, pour the oil down the feed tube to make a thick paste.
- Spread half the bread slices with the cr?me fraiche or sour cream. Top with a single layer of rocket and pecorino cheese.
- Spread the remaining bread with the parsley and pistachio nut pesto and place one slice on top of the corresponding partner. Trim the crusts and cut into quarters or finger-sized pieces. Serve soon after making.
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