Together
By Jamie Oliver
Not Too Tricky
serves 6
Recipe From
Ingredients
½ a peeled garlic clove
1 bunch of flat-leaf parsley (30g)
2 tablespoons of shelled unsalted pistachios
30g of pecorino or Parmesan cheese
½ a lemon
extra virgin olive oil
150g of baby mozzarella balls
Top Tip
Perfect for a last-minute feast alongside Rosemary toasts, followed by Panettone French toast.
Method
- To make the pesto, in a pestle and mortar, smash the garlic and a pinch of sea salt into a paste. Tear in the top leafy half of the parsley and bash again until pulped, followed by the pistachios.
- Finely grate in the pecorino or Parmesan cheese, muddle in the lemon juice and 2 tablespoons of extra virgin olive oil to loosen, then season to perfection, tasting and tweaking.
- Spoon the pesto over a serving plate. Top with the baby mozzarella (drained), or you could tear over a ball of buffalo mozzarella or burrata.
- Finish with a drizzle of extra virgin olive oil, and I like to add a few extra chopped pistachios and parsley leaves to tell the story.
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