Recipe of the Week - Spring Pesto Flatbread
Posted on May 15, 2019 | Recipe
If the spring-time were turned into a pesto, this would be it! Blend fresh and sweet pea shoots from market with market spinach and green onions in this recipe from local food blogger Inspired by the Seasons. Slather on everything (flatbread is a great start), eat, and repeat!
- 1 c fresh spinach, packed, large stems removed
- 1/2 c pea shoots - stems & leaves
- 1/4 c pine nuts
- 2 green onions, chopped
- 2 T grated Manchego cheese (Parmesan works too)
- 1/4 c olive oil
- 1/2 tsp salt
- 3/4 c part-skim ricotta cheese
- 1 tsp lemon zest
In a small bowl whip lemon zest and ricotta using an electric mixer on medium speed for 2 minutes. Set aside.
To a food processor add spinach, pea shoots, green onions, pine nuts, cheese and blend until it resembles a coarse meal. Slowly add olive oil and pulse until smooth.
Place Naan bread on a well oiled grill on high for 3-4 minutes per side. Press down with spatula to get those all important grill marks. Remove from grill and let cool for 5 minutes on a cutting board. Right before serving, spread ricotta and top with pesto. Slice with pizza cutter and serve. You will probably have extra pesto sauce, that is my gift to you for future pasta dishes.