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July 25, 2018

Flatbread with Dandelion Greens Pesto

July 25, 2018/ Lucy Waverman

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

Ingredients

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

Method

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.

Lucy Waverman's Kitchen

Lucy Waverman's Kitchen

All recipes

Lucy Waverman's Kitchen

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Flatbread with Dandelion Greens Pesto

Ingredients

Method