Ingredients
Pesto
- 4 cups fresh basil leaves
- ¼ cup pistachios (toasted)
- 2 cloves garlic (peeled and grated on microplane)
- ½ cup extra virgin olive oil
- ¼ cup Parmesan Reggiano (grated)
- kosher salt
Sliders
- 12 oz mortadella (thinly sliced)
- 2 tbsp extra virgin olive oil
- 12 oz burrata
- 12 small potato buns (cut in half)
Directions
Pesto
Step 1
Bring a large saucepan of water to boil. Drop the basil into the boiling water to quickly wilt. Drain and run under cold running water to stop the cooking and preserve the dark green color. Squeeze between your hands to expel as much water as possible. Roughly chop on a cutting board and place in the work bowl of a food processor.
Step 2
Add the pistachios, garlic and olive oil and process until smooth, scraping down the sides of the bowl once or twice. Add the Parmesan cheese and season with salt. Pulse to combine and reserve.
Sliders
Step 1
Heat a skillet over high heat. Fold the mortadella into quarters. Add the olive oil to the pan and set several slices of the folded mortadella in the pan. Brown on one side and turn over to brown on the other side. Remove to a paper towel lined plate. Repeat with the remaining mortadella.
Step 2
To serve, place a mortadella on the bottom of each potato bun, top with a spoonful of burrata and a spoonful of the pesto. Set the top of each bun on top and secure with a toothpick and serve.
