Carl Maunder
Executive Chef
Ingredients
For the Pistachio Pesto
- 20g pistachio nuts
- 1 clove garlic
- 10g Parmigiano, grated
- 10g Pecorino, grated
- 60g basil leaf
- 100g extra virgin olive oil
- Flaky sea salt
- Fresh ground white pepper
- Blend all ingredients well. Chill until required.
For the Salad
- 3 Peaches
- 125g Buffalo mozzarella
- 50g Pistachio pesto
- 1 small handful Pistachios
- 1 handful Basil leaves
- extra virgin olive oil
Instructions
1. Toast the pistachios in the oven at 150°C for 6-7 minutes, then roughly crush them.
2. Cut the peaches in half and remove the stone, then grill the peaches flesh side down first on a hot grill.
3. Break the mozzarella into 3-4 pieces.
4. Spread some of the pesto onto your serving plate, then arrange the peaches and mozzarella on top.
5. Finish with a scatter of crushed pistachio, basil leaves, flaky sea salt, freshly cracked pepper and a good drizzle of olive oil.
Carl has more than two decades of hospitality experience in a wide range of chef roles. Currently, he is the Executive Chef at InterContinental Hotel, Wellington, New Zealand. He has led three restaurants as an owner operator, comprising original concepts developed and launched by himself…
If you would like to learn more about Carl, see Expert: Carl Maunder.
