I got a great weekend recipe for you! These are delicious vegetable & pesto flatbreads. I used whole wheat pitas which were the perfect base for this. These would be good to serve to guests or just to have as a lunch for yourself.
Don’t get me wrong, I love super cheesy pizza, but sometimes, you just want something a little lighter. That’s where flatbreads come in. They tend to be more focused on the vegetable/other toppings which I really like.
The sauce on a flatbread is typically not tomato sauce – it is usually some sort of pesto, tapenade or even barbecue sauce. Today, I’ve used a homemade cilantro and pepita pesto (recipe below) which was based on a parsley pesto that I’ve made before (pesto video). I love making pesto because I can use whatever combination of greens (cilantro, parsley, basil, spinach, kale) and nuts/seeds (walnuts, almonds, pepitas, pine nuts) and it always turns out incredible.
Another good thing about pesto in general is that you can freeze it! So make a big batch, put it into ice cube trays to freeze then transfer to an airtight container for up to 2 months. Whenever you want some pesto, take out a few cubes and it thaws in a few minutes. One great use for pesto, other than this flatbread recipe, is pasta! For those times when you aren’t in the mood for a rich tomato sauce, toss your pasta with pesto instead. So good – check out the pasta I made here.
Back to these flatbreads. To pair with the pesto, I put some sauteed vegetables on top. I had onion, bell pepper and zucchini. This was a really bright and fresh combination of ingredients.
As is, these flatbreads are dairy free/vegan. But if you wanted to add a cheese component, I think fresh mozzarella, burrata or goat cheese would be amazing here. Try it out and let me know your thoughts! With or without cheese, I know you will love these flatbreads!
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Cilantro & Pepita Pesto
- 1 1/2 cups cilantro, some stems are fine
- 1/2 cup baby spinach
- 1/3 cup pepitas
- 1/3 cup olive oil
- 2 tbsp lemon juice
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 tsp pepper
- Put cilantro, spinach and pepitas in a food processor and pulse a few times to chop it up. A
- Add everything else and pulse until mixture looks like classic pesto, scraping down the sides as necessary to get everything well combined. I like mine to have a little texture remaining.
- Refrigerate (or freeze) until ready to use.
- 1 tbsp olive oil
- 1 onion, sliced
- 1 bell pepper, sliced
- 1 zucchini, in half moons
- 2 pitas, without the pocket
- 1/3 cup prepared pesto* (recipe above)
- Black pepper & chili flakes, to taste
- In large skillet, heat oil over medium. Add onion, bell pepper and zucchini. Saute until softened and beginning to brown, about 6-7 minutes. Remove vegetables from pan and set aside.
- In the same skillet, also over medium, lightly toast the pitas. Cook 3-4 minutes, flipping halfway through, until it is golden brown and a little crispy.
- Place toasted pita on a board or plate. Spread pesto in an even layer on the pitas, then top with the sauteed vegetables. Finish with a little sprinkle of black pepper and chili flakes, to taste. Serve immediately.