Serves 4 // Recipe by Chef Jonathan Bardzik
Pea shoots add sweet notes to this bright pesto topped with salty, crispy prosciutto. Perfect for a summer lunch served with salad or the first course for dinner.
- 1 clove garlic
- 1 cup grated parmesan
- 1/4 cup slivered or sliced almonds, toasted
- 4 cups pea shoots
- 1/4 cup + 2 tbs olive oil
- 2 oz thinly-sliced prosciutto
- 4 slices sourdough bread, toasted
Make pesto: In the bowl of a food processor combine garlic, parmesan and almonds. Process into fine meal. Add pea shoots and process into a purée. While running, drizzle in 1/4 cup olive oil and process for 10 seconds longer.
Crisp prosciutto: Warm 2 tbs olive oil in a 10” skillet. Place 1-2 slices of prosciutto in pan. Cook on 30 sec each side and transfer to paper towels to drain. Repeat with remaining prosciutto.
Assemble: Spead each slice of toast with pea shoot pesto and top with crispy prosciutto.