Flatbread with Dandelion Greens Pesto

I used a flatbread that was about 9 x 12 inches (23 x 30 cm). If dandelion greens are unavailable, replace with arugula (which does not have quite the same punch but is good nevertheless).

Serves 4

4 cups packed dandelion greens, stems removed
¼ cup packed flat leaf parsley
1 tsp chopped garlic
¾ cup shaved Pecorino Romano
⅓ cup olive oil
Salt and freshly ground pepper
1 large flatbread
 
Preheat oven to 400°F.

Combine dandelion greens, parsley, garlic and ½ cup Pecorino in food processor and process until still slightly chunky. Stir in olive oil and season with salt and pepper to taste. Spoon pesto over flatbread, scatter over remaining Pecorino, and bake for 10 minutes or until bread is hot.