INGREDIENTS
2 oz
Prosciutto
3 cups
Basil, freshly packed leaves
6 cloves
Garlic
1 cup
Heirloom cherry tomatoes
1 1/2 cups
Radishes
1 cup
Rainier cherries
2 cups
Snow peas
1/2 cup
Pesto, homemade
1
Salt and black pepper
2/3 cup
Olive oil, extra virgin
1
box Diamond almond nut, Blue Thins
2 tbsp
Pine nuts
8 oz
Burrata cheese, fresh
1/2 cup
Parmesan cheese