Twigs in a Blanket with Sundried Tomato Pesto

12 INGREDIENTS • 7 STEPS • 40MINS

Twigs in a Blanket with Sundried Tomato Pesto

Recipe

5.0

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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Twigs in a Blanket with Sundried Tomato Pesto

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These are little salads–punched up with a squeeze of lemon, packed into a modest pouch of prosciutto–turned into finger food.

Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.

http://www.feedmephoebe.com

40MINS

Total Time

$3.57

Cost Per Serving

Ingredients

Servings

6

us / metric

2 1/2 cups

Sun-Dried Tomatoes in Olive Oil

2 cloves

Small Garlic

1/4 tsp

Crushed Red Pepper Flakes

1

Lemon, juiced

2 Tbsp juice per 6 servings

1 bunch

2 cups

or Yellow Wax Beans

to taste

to taste

Ground Black Pepper

1 Tbsp

8 oz

Prosciutto di Parma, thinly sliced

4 cups

1 tsp

Nutrition Per Serving

VIEW ALL

Calories

329

Fat

23.6 g

Protein

18.5 g

Carbs

12.1 g

Love This Recipe?

Twigs in a Blanket with Sundried Tomato Pesto

Save

Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.

http://www.feedmephoebe.com

Cooking Instructions

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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

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