Pistachio and Arugula Pesto Spring Flatbreads
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Serves: 4 flatbreads
 
Ingredients
  • ½ cup roasted and salted pistachios, divided
  • 6 cups packed arugula, divided
  • 2 Tlbs. lemon juice
  • Zest of 1 lemon (about 2 teaspoons)
  • 2 Tlbs. grated parmesan cheese
  • ΒΌ teaspoon salt
  • ¼ cup + 1½ Tbls. olive oil
  • 4 naan flatbreads
  • 8 oz. fresh mozzarella, cut into bite-sized chunks
  • 1 lb. asparagus cut into bite-sized pieces
  • ¼ cup parmesan cheese
Instructions
  1. Preheat oven to 400 degrees.
  2. In a food processor, add ¼ cup pistachios, 4 cups arugula, lemon juice, lemon zest, parmesan cheese, and salt. Pulse until the mixture becomes a paste, if needed scrape down the sides of the bowl with a spatula. With the mixer on, slowly drizzle in ¼ cup olive oil. Again, if needed scape down the sides with a spatula. Season to taste with salt and pepper.
  3. Line bread up on a large baking sheet. Evenly divide pesto between four flatbreads and spread on to surface. Evenly divide mozzarella cheese between flatbreads. Sprinkle with asparagus. Drizzle with remaining olive oil and sprinkle with salt and pepper to season.
  4. Place flatbread in oven and bake until cheese is melted, about 10 minutes.
  5. Remove from oven, sprinkle with remaining pistachios, remaining arugula, and parmesan cheese.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/pistachio-arugula-pesto-spring-flatbreads/