Grill peaches, cut in wedges and reserve for later.
In a blender or a mortar and pestle add 100g basil, parsley, confit garlic, parmesan, lemon juice, and about 150 g olive oil. Season with salt to taste. Fold in pistachios at the end.
Get your favourite salad plate and lay peaches down flat on the plate. Fill in the negative space in between peaches with dollops of stracciatella. Season each dollop of stracciatella with a bit of black pepper and flaky salt.
Shingle pieces of prosciutto on and around the peaches and stracciatella. Tear individual basil leaves on the salad.
Finally, drizzle your pistachio pesto all over the salad, lightly cover with a nice finishing olive oil and flaky salt.
