Roasted Red Pepper Sandwich with Pistachio Pesto |… | Roland Foods

Ingredients

• 2 cups of fresh basil leaves, loosely packed
• 1/2 cup Roland® Extra Virgin Olive Oil
• 1/2 cup shelled, unsalted pistachios
• 3 cloves garlic
• juice of 1 lemon
• 2 teaspoons Roland® Fine Crystal Sea Salt , or to taste
• 2 Roland® Fire Roasted Red Peppers , sliced in half
• 4 teaspoons Roland® Avocado Oil or Roland® Extra Virgin Olive Oil , divided, for toasting the bread
• 4 slices good quality sourdough
• 8 ounces fresh mozzarella, sliced into large coins
• 2 cups baby arugula, loosely packed
• Pistachio pesto
• Ground black pepper, to taste
• Combine all ingredients in a food processor or blender and pulse until combined (blend on medium until most of the nuts have been finely chopped, but some texture remains).
• Taste and adjust for salt and lemon, and set aside.
• Add 1 teaspoon of the oil to a large skillet on medium high heat and add two slices of the sourdough, making sure to coat the bottoms of the bread thoroughly in the oil.
• Sprinkle the mozzarella with freshly ground black pepper, and sandwich the two bread halves together. Repeat with the other two slices of bread. Enjoy!