Twigs in a Blanket with Sundried Tomato Pesto
These are little salads–punched up with a squeeze of lemon, packed into a modest pouch of prosciutto–turned into finger food.
Ingredients
2 1/2cups
Sun-Dried Tomatoes in Olive Oil
2cloves
SmallGarlic
1/4tsp
Crushed Red Pepper Flakes
1
Lemon, juiced2 Tbsp juice per 6 servings
1bunch
Asparagus
2cups
Green Beansor Yellow Wax Beans
to taste
Sea Salt
to taste
Ground Black Pepper
1Tbsp
Olive Oil
8oz
Prosciutto di Parma, thinly sliced
4cups
Baby Arugula
1tsp
Salt
Nutrition Per Serving
Calories
329
Fat
23.6 g
Protein
18.5 g
Carbs
12.1 g
Cooking Instructions
step 1
To make the pesto, transfer all the contents of the Sun-Dried Tomatoes in Olive Oil (2 1/2 cups) into a small food processor. Add the Garlic (2 cloves) and Crushed Red Pepper Flakes (1/4 tsp). Puree until smooth, adding more olive oil if necessary, until the tomato mixture is the texture of a very thick pesto. Taste for seasoning and add more salt if needed.
step 2
Transfer to a serving bowl or an airtight container. The pesto can be made up to a week in advance.