Grilled Peaches with Arugula Pesto and Prosciutto

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 cups baby arugula
  • 1 cup packed fresh parsley leaves
  • 1/2 cup grated Parmesan
  • 3 tablespoons pine nuts
  • 1 small shallot, diced
  • Kosher salt and freshly ground black pepper
  • 1/2 cup olive oil, plus more for drizzling
  • 4 slightly under-ripe peaches, halved and pitted
  • Canola oil, for brushing
  • 8 thin slices prosciutto
Directions
  • Combine the arugula, parsley, cheese, pine nuts, shallot and some salt and pepper in a food processor, and process until coarsely chopped. With the motor running, pour in the olive oil and blend until emulsified. The mixture should be slightly loose; if it is stiff, add a splash of water and process briefly to combine.

  • Preheat the grill to high heat. Brush the cut sides of the peaches with canola oil and season with salt and pepper. Grill cut-side down, covered, until charred, about 3 minutes. Flip over and continue grilling, covered, until soft, 3 or 4 minutes longer. Arrange the peaches cut-side up on a serving platter and drizzle with some olive oil. Spoon some pesto into the center of each peach half, then fold a piece of prosciutto and place it on the edge. Serve immediately.

Refrigerate leftover pesto, covered, for 3 days.


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    Recipe courtesy of Robin Miller