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Twigs in a Blanket with Sundried Tomato Pesto
Recipe

12 INGREDIENTS • 7 STEPS • 40MINS

Twigs in a Blanket with Sundried Tomato Pesto

5
2 ratings
These are little salads–punched up with a squeeze of lemon, packed into a modest pouch of prosciutto–turned into finger food.
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Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
These are little salads–punched up with a squeeze of lemon, packed into a modest pouch of prosciutto–turned into finger food.
40MINS
Total Time
$3.57
Cost Per Serving
Ingredients
Servings
6
US / Metric
Sun-Dried Tomatoes in Olive Oil
2 1/2 cups
Sun-Dried Tomatoes in Olive Oil
Garlic
2 cloves
Small Garlic
Crushed Red Pepper Flakes
1/4 tsp
Crushed Red Pepper Flakes
Lemon
1
Lemon, juiced
2 Tbsp juice per 6 servings
Asparagus
1 bunch
Green Beans
2 cups
Green Beans
or Yellow Wax Beans
Sea Salt
to taste
Olive Oil
1 Tbsp
Prosciutto di Parma
8 oz
Prosciutto di Parma, thinly sliced
Salt
1 tsp
Nutrition Per Serving
VIEW ALL
Calories
313
Fat
23.6 g
Protein
16.8 g
Carbs
8.5 g
Add to plan
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Twigs in a Blanket with Sundried Tomato Pesto
Save
author_avatar
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
Cooking InstructionsHide images
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 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.
step 3
Tags
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Appetizers
Dairy-Free
Gluten-Free
Snack
Healthy
Shellfish-Free
Quick & Easy
Italian
Summer
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