Picnic Baguettes Filled with Parma Ham, Parmigiano Reggiano, Pea Shoots and Basil Mayonnaise

Basil mayonnaise: Blanch basil in boiling water for 1 minute then plunge into cold water. Drain and squeeze out excess water. Blend in food processor with olive oil to a puree, then add the mayonnaise, lemon juice and grated Parmigiano Reggiano. Season to taste
Slice open the baguettes, top with peashoots, basil leaves, shaved Parmigiano Reggiano and slices of Parma Ham

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