Quick-Pickled Radish & Basil Pesto Sandwich

Lightly Seasoned Vinegar Blend is now available in Tesco and Morrisons.

Make this using Sarson’s Lightly Seasoned Vinegar Blend.

Ingredients

  • 1 handful of radishes
  • 150ml Lightly Seasoned vinegar blend
  • 3 tbsp of ricotta Lemon zest, to taste
  • 2 slices of sourdough, toasted
  • Salt
  • Pepper

Pesto

  • 50g of pine nuts
  • 1⁄2 garlic clove
  • 5g of Parmesan cheese, grated
  • 20g of basil leaves
  • 25ml of olive oil
  • Salt, to taste
  • Lemon juice, to taste

Quick Version

  • 1 handful of radishes 150ml of Lightly seasoned pickling vinegar
  • 3 tbsp of ricotta
  • 2 tbsp of good-quality fresh pesto Lemon zest, to taste
  • 2 slices of sourdough, toasted
  • Flaky sea salt

How to make it

  1. Cut the radishes into 3mm slices and place in a bowl with the quick pickling vinegar. Leave to pickle for 15 minutes.
  2. In the meantime, make the pesto. Add the ingredients to a blender and pulse to a rough paste. Taste and season with salt and lemon juice.
  3. Place the ricotta in a bowl with lemon zest, salt and pepper to taste and stir thoroughly.
  4. Assemble by spreading a generous spoonful of ricotta onto the toast. Drizzle with pesto, top with the pickled radishes and serve.

Quick Version

  1. Cut the radishes into 3mm slices and place in a bowl with the quick pickling vinegar. Leave to pickle for 15 minutes.
  2. Spread the ricotta onto the toast and drizzle the pesto over the top. Drain the radishes, arrange the slices on the toasts and finish with a little lemon zest, salt and pepper.

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