Pesto from Provence:
1 large handful of basil leaves
A few mint and parsley leaves
1 heaped tablespoon pine nuts (toasted in a pan) + 1 to sprinkle on the finished piadina
1 heaped tablespoon shelled pistachios
1 heaped tablespoon grated pecorino cheese
Oil (not extra), salt and pepper
Lemon peel 1 pinch
Crescenza
Baby spinach
For the pesto: put pine nuts, pistachios, salt, pepper, the zest of the lemon, the pecorino cheese and cover with oil in the blender jar, if possible, with cold blades. Blend until creamy. then add the leaves and process intermittently, so they don't burn and keep their bright colour. If necessary, add more oil until the desired consistency is achieved.
Keep the pesto for a few days in the fridge, hermetically sealed and covered with oil. Heat the piadina in a frying pan, then brush it with pesto, sprinkle with cheese and spinach.
Serve by adding pine nuts and, if desired, creamy balsamic vinegar.
