Twigs in a Blanket with Sundried Tomato Pesto

00:40:00

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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Ingredients
- Serves 6 +
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10 ounce Sun-Dried Tomatoes in Olive Oil
1/4 teaspoon Crushed Red Pepper Flakes
1 bunch Asparagus
0.5 pound Green Beans
to taste Sea Salt and Pepper
1 tablespoon Olive Oil
0.5 pound thinly sliced Prosciutto di Parma
1 teaspoon Salt
Directions HIDE IMAGES
STEP 1
To make the pesto, transfer all the contents of the Sun-Dried Tomatoes in Olive Oil (10 ounce) into a small food processor. Add the Garlic (2 clove) and Crushed Red Pepper Flakes (1/4 teaspoon). 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
To make the bundles, bring a large pot of water to boil. Once bubbling, add Salt (1 teaspoon). Blanch the Asparagus (1 bunch) and Green Beans (1/2 pound) until vibrant in color but still quite firm, about 2 minutes. Drain in a colander and transfer immediately to a large bowl of ice water. When the veggies have cooled to room temperature, drain again and pat dry with a dish towel.
STEP 4
On a rimmed baking sheet, season the dried asparagus and green beans with Sea Salt and Pepper (to taste), and toss with the Olive Oil (1 tablespoon) and Lemon (2 tablespoon).
STEP 5
On a clean work surface, lay a piece of Prosciutto di Parma (0.5 pound) flat. Depending on the size of your asparagus and beans, fold the piece in half widthwise so that the width is smaller than your stalks. On the thicker end, place a small handful of Baby Arugula (4 cup) and top it with 4 to 5 veggie pieces. Roll the prosciutto tightly. Repeat with the remaining meat and veggies.
STEP 6
Serve immediately with with the sundried tomato pesto on the side for dipping and enjoy!
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