1) Briefly toast the almonds, let them cool and pass them to the mixer with the garlic, abundant leaves of basil, a pinch of salt, the zest of lemon and the oil necessary to obtain a thick and coarse pesto. Season with salt and let rest 10 minutes.

2) Put the slices of sword well laid out on the work surface.

3) Blend the stracciatella for a few moments with a handful of basil leaves and a pinch of pepper, distribute the mixture in the center of the slices and close again to form the bundles.

4) Let the cool blinis in the oven at 180 °, distribute 1 teaspoon of pesto, add the bundles, garnish with lemon zest and basil leaves and serve immediately.