Grilled Peaches with Arugula Pesto and Prosciutto
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 488
- Total Fat
- 41
- Saturated Fat
- 8
- Carbohydrates
- 19
- Dietary Fiber
- 4
- Sugar
- 14
- Protein
- 14
- Cholesterol
- 23
- Sodium
- 671
- Total: 20 min
- Active: 20 min
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.
Cook’s Note
Refrigerate leftover pesto, covered, for 3 days.