INGREDIENTS
2
zucchinis
1 1/2 cups
grape tomatoes, sliced
5
pieces of prosciutto
1/2 cup
pancetta
Salt and pepper
almonds for garnish
For the pesto:
1
garlic clove
1 1/2 cups
fresh basil
1/4 cup
almonds
1 cup
arugula
1/4 cup
olive oil
1/4 cup
water
Juice of 1/2 lemon