• 2 Turano French Rolls
• 1/2 lb Mortadella, sliced
• Burrata Cheese round
• 2 tbsp Crushed pistachios
• Cracked black pepper to taste
• 1/2 cup Toasted pine nuts
• 2 tbsp lemon juice
• 1 garlic clove
• 1/4 tsp sea salt
• 2 cups basil
• 1/4 cup olive oil
• 1/4 cup grated parmesan cheese

① To make the pesto: in a food processor, combine the pine nuts, lemon juice, garlic, salt and pepper, pulse until well combined. Then add the basil and pulse until combined. Finish with adding the olive oil and parmesan cheese and pulse until well-combined. Add more olive oil for a smoother texture.
② To make the sandwich: start by spreading the fresh pesto on both sides of the bread, then stack with sliced mortadella then top with the burrata cheese. Top the burrata with crushed pistachios, cracked pepper and drizzle with olive oil. Enjoy!
③ Use the remaining pesto on pasta this week or freeze to use again.