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Recipe Detail Page
Flatbread with Dandelion Greens Pesto
Spring 2013
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 (1 L) packed dandelion greens, stems removed
¼ cup (60 mL) packed flat leaf parsley
1 tsp (5 mL) chopped garlic
¾ cup (175 mL) shaved Pecorino Romano
⅓ cup (80 mL) olive oil
Salt and freshly ground pepper
1 large flatbread
1 Preheat oven to 400°F (200°C).
2 Combine dandelion greens, parsley, garlic and ½ cup (125 mL) 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.
Serves 4
