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.

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

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

2 1/2 cups

Sun-Dried Tomatoes in Olive Oil

2 cloves

Small Garlic

as needed

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

313

Fat

23.6 g

Protein

16.8 g

Carbs

8.5 g

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 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 (as needed). 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 (as needed). 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

view more tags

0 Saved

top