Grilled Peaches with Arugula Pesto and Prosciutto

1. 1

   Combine the arugula, parsley, cheese, pine nuts, shallot and some salt and pepper in a food processor, and process until coarsely chopped.

2. 2

   With the motor running, pour in the olive oil and blend until emulsified.

3. 3

   The mixture should be slightly loose; if it is stiff, add a splash of water and process briefly to combine.

4. 4

   Preheat the grill to high heat.

5. 5

   Brush the cut sides of the peaches with canola oil and season with salt and pepper.

6. 6

   Grill cut-side down, covered, until charred, about 3 minutes.

7. 7

   Flip over and continue grilling, covered, until soft, 3 or 4 minutes longer.

8. 8

   Arrange the peaches cut-side up on a serving platter and drizzle with some olive oil.

9. 9

   Spoon some pesto into the center of each peach half, then fold a piece of prosciutto and place it on the edge.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.