Arugula Pesto Green Eggs And Ham Sandwich

• 5 ounces baby arugula
• 6 tablespoons olive oil
• 1/2 cup toasted pine nuts
• 3 garlic cloves, smashed
• 1 tablespoon freshly squeezed lemon juice
• 1/3 cup grated Parmigiano-Reggiano cheese
• kosher salt
• 1-2 tablespoons water, as needed
• 1 tablespoon olive oil
• 1 large egg
• 2 thin slices prosciutto or Serrano ham
• 2 tablespoons arugula pesto
• slices of country bread, cut 1 1/2 inches thick and toasted

1. Place the arugula in a bowl of ice water and set aside to soak briefly, at least 5 minutes.
2. Meanwhile, combine the oil, half of the pine nuts, garlic and lemon juice in a food processor fitted with the metal blade and process until the mixture is very smooth.
3. Drain the soaked arugula, shake off excess water but dont pat dry (you want some of that water in the pesto) and add to the food processor.
4. Pulse until the arugula is just incorporated, about 5 pulses.
5. Add the cheese and remaining pine nuts, season well with salt, and pulse a few times to break up the pine nuts and mix in the seasoning.
6. (If the mixture is very thick, stir in 1 to 2 tablespoons of water.)
7. Taste the pesto and adjust the seasoning as desired.

arugula, olive oil, nuts, garlic, freshly squeezed lemon juice, cheese, kosher salt, water, olive oil, egg, thin slices prosciutto, arugula pesto, country bread

Taken from www.foodrepublic.com/recipes/arugula-pesto-green-eggs-and-ham-sandwich-recipe/ (may not work)