Arugula Salad With White Bean, Prosciutto And Basil Pesto

• FOR THE PESTO:
• 1 clove Garlic
• 2 cups Fresh Basil
• 1/2 cups Pine Nuts
• 1/4 cups Grated Parmesan Cheese
• 1/2 cups Olive Oil
• FOR THE SALAD:
• 4 ounces, weight Fresh Arugula
• 1 can (15 Oz. Size) White Kidney Beans, Rinsed
• 2 ounces, weight Sliced Proscuitto
• 1/4 cups Shaved Parmesan Cheese
• 1 French Baguette

1. For the pesto:
2. In a food processor, blend garlic, basil, pine nuts, and Parmesan cheese until combined. Slowly add olive oil and puree until desired consistency.
3. To assemble the salad:
4. Place arugula in bowl and add dressing. Toss using tongs. Add beans and toss. Transfer to plate and top with sliced prosciutto and cheese.
5. Grind black pepper to taste on top. Serve with sliced baguette.

clove garlic, fresh basil, nuts, ubc, olive oil, salad, arugula, beans, ubc, baguette

Taken from tastykitchen.com/recipes/salads/arugula-salad-with-white-bean-prosciutto-and-basil-pesto/ (may not work)