These sandwiches have the simpliest of summer flavours and are truly delightful. Match them with a chilled Pinot Gris.

Ingredients

• 12 slices fresh white sandwich bread sliced
• ½ 250 gram tub crème fraiche
• 2 cups rocket leaves (See Cook's Tip)
• 150 grams pecorino, finely shaved (see Cook's Tip)
• 1 cup firmly packed parsley leaves
• ¾ cup shelled, unsalted pistachio nuts
• ½ cup grated parmesan or cheddar cheese
• 1 clove garlic, crushed and peeled
• grated rind and juice of one lemon
• ½ cup virgin olive oil

Method

1. Place the parsley, pistachio nuts, cheese, garlic, lemon rind and juice into a food processor and process until chopped. With the motor running, pour the oil down the feed tube to make a thick paste.
2. Spread half the bread slices with the cr?me fraiche or sour cream. Top with a single layer of rocket and pecorino cheese.
3. Spread the remaining bread with the parsley and pistachio nut pesto and place one slice on top of the corresponding partner. Trim the crusts and cut into quarters or finger-sized pieces. Serve soon after making.