Updated Feb 26, 2015Chatelaine
- Whirl pistachios with ricotta, garlic, rosemary and lemon juice in a food processor until combined. Add olive oil through the feed tube until thick. Scrape into a small bowl. Cover and refrigerate until ready to use.
- Assemble sandwich by generously spreading both halves of each croissant with ricotta pesto. Fan apple slices over bottom halves and press gently. Sandwich with top halves.
NutritionCalories 450, Protein 12 g, Carbohydrates 37 g, Fat 29 g, Fibre 4 g, Sodium 523 mg.
Make Ahead Tip
Pesto will keep well, covered and refrigerated, up to a week.