Name: Peach salad with pistachio pesto recipe
Prep time: 15 min
Total time: 15 min
Yield: 1
Cuisine: australian
Ingredients: 240g baby rocket leaves; 250.00 ml mint leaves; 6 yellow or white peaches, stoned, cut into wedges; 200g fresh mozzarella, drained, thickly sliced; 12 slices prosciutto, coarsely torn; 20.00 ml pistachios, toasted, chopped; Coles Bakery Stone Baked by Laurent Mini White Sourdough Vienna* slices, chargrilled, to serve; 250.00 ml baby rocket leaves; 1 garlic clove, crushed; 35g pistachio; 20g pecorino; 125ml oil

Peach salad with pistachio pesto recipe

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Prep Time:
15 minutes

Cook Time:

Total Time:
15 minutes

Tantalizing Italian peach and prosciutto salad with homemade pistachio pesto - a surefire crowd-pleaser!

Ingredients:

240g baby rocket leaves
250.00 ml mint leaves
6 yellow or white peaches, stoned, cut into wedges
200g fresh mozzarella, drained, thickly sliced
12 slices prosciutto, coarsely torn
20.00 ml pistachios, toasted, chopped
Coles Bakery Stone Baked by Laurent Mini White Sourdough Vienna* slices, chargrilled, to serve
250.00 ml baby rocket leaves
1 garlic clove, crushed
35g pistachio
20g pecorino
125ml oil

Instructions:

For the pistachio pesto, combine rocket, mint, garlic, pistachios, and pecorino or parmesan in a food processor. Pulse until finely chopped. With the motor running, gradually pour in the oil until the mixture is well blended. Season to taste.
On a large serving platter, elegantly lay out the rocket and mint. Place the peach, mozzarella, and prosciutto, slightly overlapping, over the rocket. Drizzle with pesto, sprinkle with pistachios, and serve with sourdough slices.

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