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Focaccia with Mortadella and Pistachio Pesto

By chef Marco Giampaoli

Italian focaccia with delicate mortadella, pistachio pesto, and arugula. Perfect as a quick but exceptional lunch.

10 min
Easy

8 min prep · 2 min cook

Focaccia with Mortadella and Pistachio Pesto
699 kcal · per serving
Protein 30g Carbs 53g Fat 39g
Ingredients

What you will need

9 items · serves 1
  • Focaccia 0.25 pcs
  • Mortadella ham 50 g
  • Pistachio 17.5 g
  • Italian Hard Cheese 15 g
  • Tomatoes 0.5 pcs
  • Arugula / Rocket 0.25 pcs
  • Olive Oil 0.5 tbsp
  • Garlic 0.5 clove
  • Lemon 0.25 pcs

Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.

Method

Steps to cook

5 steps · 2 min cook

  1. Prepare the ingredients. Prepare all the ingredients - we will cook with them in a moment 🥪🌿✨

  2. Blend the pesto. Put the pistachios, Parmesan, garlic, olive oil, lemon juice, salt, and pepper into a container and blend with a hand blender until smooth pesto forms; add a little water if needed for a thinner consistency

  3. Prepare the focaccia. Slice the focaccia in half, drizzle with olive oil, and if desired warm it briefly in the oven or in a pan over medium heat for about 1-2 minutes

  4. Spread and fill. Spread both sides with pesto, add the mortadella, arugula, and sliced tomatoes

  5. Slice and serve. Close the focaccia, cut into smaller portions, and serve 🍽️✨

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