Herb Flatbread with Arugula Pesto

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  • Total Time: 0 hrs 30 mins
  • Hands-on Time: 0 hrs 30 mins
  • Makes: 4 servings

A simple warm weather appetizer, these grilled herbal flatbreads are always a favorite with kids and adults alike. The flavor-packed pesto comes together quickly, and you’ll likely have a little leftover to spread on sandwiches or use as a veggie dip throughout the week.



    1. Place the arugula, walnuts, oil, lemon juice, garlic powder, salt, and black pepper in the bowl of a food processor and process until smooth.

    2. Add the Parmesan and process until combined. Scoop into a small bowl and set aside.

    3. Heat grill to high. Brush both sides of flatbread or naan lightly with olive oil, and grill on both sides, until golden brown, about 2 minutes on each side.

    4. Remove bread from the grill, and spread a few tablespoons of pesto on one side. Top with shaved Parmesan and sprinkling of red pepper flakes.

    5. Slice and serve immediately. Refrigerate leftover pesto in a covered container in the refrigerator for up to 2 weeks.

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