Italian summer rolls with pesto
8 slices of Parma ham or cured ham
4oz fresh mozzarella, Burrata or Parmesan cheese
Freshly ground black pepper
1 whole lemon
1/4 pint extra virgin olive oil
Handful of arugula leaves
2oz pesto (optional)
2oz sun dried tomatoes (optional)
Lay out one slice of ham, cut a 1/2oz slice of mozzarella cheese and lay it on the ham.
Pour the olive oil into a small bowl, cut the lemon in half and squeeze the juice into the oil, slightly whisk together, season with black pepper.
Dip a few arugula leaves into the lemon oil, shake off excess oil and place the leaves onto of the ham and cheese.
Roll the ham, cheese and arugula into a cigar roll.
Repeat the process with the remaining ham slices. You can if you wish add some pesto or sundries tomatoes, or if you prefer use Parmesan cheese or Burrata.
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.