Turkey and pesto sandwich

Combine your deli turkey with delicious homemade low-residue pesto in this quick and easy recipe

INGREDIENTS

SERVES ONE

2 slices white farmhouse bread (no seeds or nuts)

2 slices good quality deli turkey

FOR THE PESTO

50g good-quality Parmigiano Reggiano DOP

45g basil with stems removed

20g finely chopped chives

120ml virgin olive oil

1 tbsp white wine vinegar

½ tsp salt

EQUIPMENT

Food processer

METHOD

FOR THE PESTO

• Roughly chop the parmesan (or grate, if blender requires)

• Chop the chives and basil, removing any stems

• Add olive oil, white wine vinegar, salt, chives, basil and parmesan into your food processer

• Blend until smooth thick texture

• Eat straight away or add a drizzle of olive oil and store the leftovers in the refrigerator in an airtight container with a lid. Add a drizzle of olive oil to the top of the pesto to prevent browning and preserve freshness.

FOR THE SANDWICH

• Spread the pesto sauce on both slices of bread

• Add the deli turkey, sandwich together and slice