0.3 teaspoon pepper black freshly ground for seasoning
2 cups basil leaves fresh packed
1 clove garlic peeled smashed
0.5 teaspoon kosher salt for seasoning
2 tablespoons juice of lemon fresh
1 lemon zest
0.3 cup olive oil extra-virgin
2 tablespoons olive oil extra-virgin
1.5 ounces parmesan grated
0.3 cup pinenuts toasted
6.1 inch thick prosciutto quartered
3 medium zucchini trimmed cut into ten 1/2-inch-thick rounds
Equipment
food processor
blender
grill
skewers
grill pan
pastry brush
Directions
Watch how to make this recipe.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray the grill with vegetable oil cooking spray.
For the pesto: Pulse the basil, nuts, lemon juice, garlic, lemon zest, salt and pepper until finely chopped in a blender or food processor. With the machine running, gradually add the oil until the mixture is smooth and thick.
Add the cheese and pulse until just incorporated. Season with salt and pepper.
For the skewers: Thread 1 round of zucchini onto a skewer. Thread 1 crumpled piece of prosciutto onto the skewer. Repeat 3 more times ending with a round of zucchini. Each skewer should have 5 rounds of zucchini and 4 pieces of prosciutto.
Drizzle the skewers with olive oil and grill, turning occasionally, until the zucchini are tender, about 5 minutes.
Brush the skewers with the pesto, using a pastry brush, and serve.
