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Spring Onion Pesto Flatbreads



You may have received some baby Vidalia onions in your PIP box this week. You’ll know because they arrived with their pretty green tops still attached! Don’t toss them! Use them like you would green onions - tossed into salads or stir frys, folded into scrambled eggs, or whirred into salad dressings. You can even use them as a substitute for herbs in pesto, like we’re doing in this simple naan flatbread recipe.



There are lots of ways to customize these flatbreads with whatever vegetables you may have received in your PIP box. In this version, we’re topping the flatbreads with sautéed broccoli, asparagus and spinach, but bell peppers, eggplant or zucchini would all work well, too. You can also blend fresh herbs you might have on hand – like parsley or basil – with the green onions in the pesto for another layer of flavor.



Spring Onion Pesto Flatbreads

Active time: 25 Min.

Total time: 35 Min.

Servings: 6


For the pesto:

1 ½ cups Perfectly Imperfect green onion tops, chopped

1 small garlic clove

¼ cup chopped nuts, like walnuts, cashews or pine nuts

½ cup coarsely grated parmesan cheese (about 1 ½ ounces)

¼ cup extra virgin olive oil

1 tablespoon Perfectly Imperfect lemon juice, more to taste

Kosher salt and pepper




For the flatbreads:

1 tablespoon olive oil

2 cups Perfectly Imperfect bite-size broccoli florets

2 cups Perfectly Imperfect chopped asparagus

1-2 handfuls Perfectly Imperfect spinach

Kosher salt and pepper

3 naan flatbreads

1 cup shredded mozzarella cheese

8 ounces fresh mozzarella cheese, sliced



Instructions:

To make the pesto, combine the green onion tops, garlic, and nuts in the bowl of a food processor. Cover and run the motor for 10 seconds. Add the cheese and run the motor again. Scrape down the sides and pour in the olive oil and lemon juice. Blend until smooth. Season to taste with salt and pepper. Add more oil or lemon juice to taste. Transfer to a container; set aside.


Preheat oven to 400 degrees.


Heat olive oil in a large nonstick skillet over medium heat. Add the broccoli florets and asparagus and sauté until crisp tender, 4 to 5 minutes. Stir in the spinach and cook until just wilted, 1 minute more. Season vegetables to taste with salt and pepper; set aside.


Top each flatbread with some of the pesto, using the back of a spoon to spread it to within ½ inch of the edges. Sprinkle each with the mozzarella cheese, then top with the sautéed vegetables and fresh mozzarella. Bake in preheated oven – directly on the oven rack or a pizza stone – for 6 to 10 minutes, or until cheese melts and naan is light golden brown around the edges. Cut into 6 slices and serve.





There’s so much spring produce to savor in this week’s box! How will you use it all in your meals and snacks this week? We’d love to see! Snap a pic, post to social media, and be sure to tag us @perfectlyimperfectproduce.


By Carolyn Hodges, MS, RDN