Herb Flatbread with Arugula Pesto
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Total Time: 0 hrs 30 mins
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Hands-on Time: 0 hrs 30 mins
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Makes: 4 servings
Ingredients
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1/2 teaspoon
Simply Organic Garlic Powder 3.64 oz. -
1/4 teaspoon
Simply Organic Black Pepper, Medium Grind 2.31 oz. - Simply Organic Crushed Red Pepper 1.59 oz.
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3 1/2 cups packed fresh arugula
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1/2 cup toasted walnuts
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1/2 cup pure olive oil, plus more to grill flatbreads
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2 teaspoons fresh lemon juice
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1/2 teaspoon kosher salt
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1/4 cup grated Parmesan cheese, plus more to top
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4 Naan flatbreads
Directions
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.
