Coco’s Paninis

Wild garlic... one of the ingredients used in this perfect panini recipe

Serve warm to fuse the flavours together.

Serves 1

Ingredients

For the pesto

2 handfuls of pine nuts
75g (23/4oz) Parmesan
1 clove of garlic
Bunch of fresh basil
Handful of fresh wild garlic leaves (optional)
2 tbsp of olive oil
Squeeze of lemon juice

For the panini

1 small ciabatta loaf, cut in half lengthways
125g ball of mozzarella, sliced
1 red pepper, roasted and skinned
2 slices of Parma ham
A few basil leaves

Method

To make the pesto, fry the pine nuts in a pan without oil for a couple of minutes. Shake the pan to toast them all over and stop them burning. Put the cheese in a blender first, followed by the pine nuts, garlic, basil and garlic leaves then, with the motor running, drizzle in the oil and lemon juice and whizz into a chunky sauce. To make the paninis, spread one slice of the ciabatta with a layer of pesto. Put the mozzarella slices on the bread, then the peppers and Parma ham on top. Top this with basil, put the top of the bread on and grill in your panini oven to press the sandwich together, or you can use a sandwich toaster or warm in the oven.