Pistachio and mortadella lasagne recipe

Ingredients

• 200 g raw, unsalted pistachio nuts, shelled
• 15 –20g/0.5–0.7oz fresh basil leaves, roughly torn
• 80 g Parmesan, or vegetarian alternative, grated
• 1 garlic clove, halved
• 150 ml extra-virgin olive oil
• 100 g plain (all-purpose) flour
• 100 g unsalted butter
• 1 l whole (full-fat) milk
• 0.8 tsp grated nutmeg
• 1 pinch each of salt and black pepper, to taste
• 500 g lasagne pasta sheets
• 300 g mortadella, diced into small pieces
• 350 g smoked scamorza, diced into small pieces
• 40 g unsalted pistachio nuts, shelled and coarsely chopped