If you’re looking for an easy, quick, tasty appetizer that doesn’t require any cooking, these bread roll-ups with salmon and pistachio pesto are perfect for you. They are prepared in just a few minutes and are irresistible. A recipe that is accessible to everyone, very tasty, and can even be made the day before (the longer they rest in the fridge, the easier it will be to cut the individual rolls) to make festive days, aperitifs with friends, or savory snacks delightful without too much work. Let’s get to work and prepare bread roll-ups with salmon and pistachio pesto together.
OTHER APPETIZERS
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 15 rolls
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing bread roll-ups with salmon and pistachio pesto
- 3 slices sandwich bread (long)
- 3/4 cup pistachios
- to taste extra virgin olive oil
- 2 tablespoons chopped parsley
- to taste salt
- 3.5 oz smoked salmon
Tools
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- Chopper
- Rolling Pin
Steps for preparing bread roll-ups with salmon and pistachio pesto
Prepare the pistachio pesto: In a chopper, place the pistachios and some oil. Add just enough to chop them all into a homogeneous mixture, but not too much, leaving some crunchy pieces. If you prefer, you can toast them first. Add salt and chopped parsley.
Lay the slices of sandwich bread on a work surface. Using a rolling pin, flatten the bread. Spread the pistachio pesto and cover with slices of salmon. Roll up from the longer side forming a log. Wrap tightly with plastic wrap and refrigerate for at least a couple of hours.
Remove the plastic wrap and cut into slices of about 0.39 inches before serving this fantastic appetizer.
Storage
You can keep them in the fridge for a couple of days, but to prevent the bread from drying out, I recommend storing the logs in the fridge wrapped in plastic wrap and slicing them at the last moment.
