Focaccia with mortadella, burrata and pistachio pesto

In a food processor or chopper, add the shelled pistachios, fresh basil leaves, grated Parmesan, garlic clove, and a pinch of salt and pepper.

Pour in the extra virgin olive oil and blend until you get a creamy but slightly textured paste.

Slice the focaccia in half horizontally. Optionally, you can lightly toast the halves in a dry pan or on the grill for 2-3 minutes for a crispy crust.