I used the classic pesto recipe on Allrecipes, but reduced the olive oil to make it pastier.
My first try with this was with paper-thin sliced prosciutto, but it's difficult to handle without destroying it. I prepared it with prosciutto sliced at #2 thickness.
You may roll, then wrap in plastic wrap and allow to chill a bit, which will set up the olive oil, allowing easy slicing.
Alternate preparation: remove the basil from the pesto recipe, cut the olive oil to ensure it's still pasty. Lay whole basil leaves and spinach leaves alternately on top of the pesto in above prep prior to rolling.