Photo by THE ASSOCIATED PRESS Arugula Pesto with Peaches and Prosciutto brings color and flavor quickly and easily to any gathering.
Arugula Pesto with Peaches and Prosciutto
Photo by THE ASSOCIATED PRESS Arugula Pesto with Peaches and Prosciutto brings color and flavor quickly and easily to any gathering.
By The Associated Press
This variation on the classic prosciutto and melon platter is an easy way to add bright, fresh flavors to a dinner or holiday gathering.
The pesto can be prepared an hour or so ahead, but if you refrigerate it, let it warm to room temperature and mix it well before serving. And if you’re pressed for time, steal this serving idea but use purchased pesto.
ARUGULA PESTO WITH PEACHES AND PROSCIUTTO
Start to finish: 15 minutes.
Servings: 4-6.
4 tablespoons olive oil, divided
2 cloves garlic, not peeled
¼ cup pine nuts
3 cups packed arugula
¼ cup grated pecorino cheese
2 teaspoons lemon juice
Salt, to taste
3 peaches, cored and cut into wedges
12 slices prosciutto
In a small skillet over medium-low, heat 1 tablespoon of the oil.
Add the garlic, and cook until soft, about 3 to 4 minutes. Set aside.
In another skillet over medium-low, toast the pine nuts, stirring constantly, until lightly browned and fragrant, about 3 to 4 minutes.
Peel and mince the garlic. In a food processor, combine the garlic, pine nuts, arugula, cheese and lemon juice. Pulse until a coarse paste forms. Then, with the processor running, slowly drizzle in the remaining olive oil until well combined. Season with salt.
Arrange the peaches and prosciutto on a plate, wrapping prosciutto around some of the peach wedges, if desired. Drizzle with pesto.
(Recipe from Stacey Printz’ “Pestos, Tapenades & Spreads,” Chronicle Books, 2009)
