Ingredients
- ½ cup shelled roasted pistachios (unsalted if possible)
- 1 packed cup fresh basil leaves
- 1 small garlic clove
- ¼ cup grated Parmigiano Reggiano
- Zest of ½ lemon
- 2 tbsp lemon juice
- ⅓ cup olive oil (plus more as needed)
- Salt
- pepper
- 2 ACE Bakery Rosemary Focaccia Triangles, halved horizontally
- 6–8 thin slices of mortadella
- 1 ball of burrata, drained and torn
- Handful of arugula or baby greens
- Olive oil, for drizzling
- Flaky salt
- cracked black pepper
- Calabrian chilli paste
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