Baby mozzarella
Pistachio, pecorino & parsley pesto
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Ingredients
- ½ a peeled garlic clove
- 1 bunch of flat-leaf parsley , (30g)
- 2 tablespoons of shelled unsalted pistachios
- 30 g of pecorino or Parmesan cheese
- ½ a lemon
- extra virgin olive oil
- 150 g of baby mozzarella balls
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Together
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Method
This recipe works great as a stand-alone dish, but also as a component in Jamie’s Steak night from Together – see the full collection of menus here.
TO SERVE 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.
TO SERVE 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.
