Flat bread pesto8/19/2023 ![]() And you can top it with whatever veggies you like based on what’s in season near you. Remove from oven and place 3 slices of cheese on top of the flatbread, sprinkle with salt & pepper, then place thinly sliced tomatoes on top and repeat with a sprinkling. Place in preheated to 350☏ oven for 5 minutes to crisp up. Brush the flatbread with oil & garlic with half the mixture. You can serve the flatbread as an appetizer, entrée, or one-dish meal. Press 3 fresh garlic cloves and mix with 1.5 tbsp oil. You can make the edamame pesto in advance so it’s on hand when you’re ready for a slice. This spring green flatbread with edamame pesto is a versatile recipe, too. Bake at 350 degrees for around 7 minutes or until the cheese is melted. ![]() Baking Time: Place cooked chicken, shredded mozzarella, and toppings on flatbread. And then there’s the edamame, of course, which provides bright greenness and plenty of plant protein! THE REST OF THE TOPPINGS 2 cloves garlic, sliced thin 1 Cup cherry tomatoes 1/4 red onion, sliced thin 1/2 Cup pesto Grated Parmesan cheese to finish. Chicken Preparation: Cut chicken into bite-sized and season with salt and pepper. In lieu of parmesan cheese, it’s got nutritional yeast flakes and lemon juice. It features most of the ingredients of a traditional basil pesto – fresh basil, walnuts, olive oil, and garlic. My patio garden is the inspiration for this easy recipe for Pesto Flatbread using garlic and fresh herbs. The key ingredient here is definitely the edamame pesto. Jump to Recipe Print Recipe QUICK PESTO FLATBREAD There’s nothing better End of summer fantasies come from this delicious Pesto Flatbread, made from the season’s leftover fresh herbs (or jarred pesto anytime of year). To serve, you’ll want to finish these flatbreads with fresh herbs, like mint, microgreens, or edible flowers. Then you’ll top with sauteed seasonal veggies of choice, like asparagus tips, snow peas, and a variety of mushrooms. You’ll top that pan-grilled naan with edamame pesto that’s simply whirled up in a food processor. To make this seasonal recipe, you’ll lightly brush the bottom of the whole grain naan (flatbreads) with extra-virgin olive oil and pan-grill it until crisp and browned, which only takes 3 minutes. And, of course, eating plant-based instead of animal-based is healthy for the planet while it can play a role in combating climate change. The flatbread is such a tasty way to get veggies (hello, asparagus!), too. But, unlike traditional pizza, it’s 100% plant-based and full of spring (and green) delight. This Earth Day-inspired recipe for spring green flatbread with edamame pesto is just as awesome as pizza.
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