Floral Tomato & Artichoke Pesto Flatbread
With this gorgeous Floral Tomato & Artichoke Pesto Flatbread, wow your dinner party guests! This flavorful snack may be prepared in only 30 minutes. In collaboration with Pompeian!
Instagram has a lot of room for deception. You are immediately inundated with beautifully arranged images of stacked sandwiches, bright salads, and avocado toast as you navigate through your page. Who the hell has time to make this for every meal, you could find yourself saying aloud if you’re anything like me.
I won’t engage in a lengthy discussion about the façade of social media because I believe there are already enough people discussing that topic. Just be aware that a lot of Instagram users work as chefs and prepare meals all day long. Of course their cuisine will be more visually appealing than ours!
Although I also attend graduate school full-time, I kind of see myself as a full-time blogger. Always prioritize your studies over extravagant grain bowls and handmade nut milk.
I am so sick of Instagram and all the unrealistic food and wellness recommendations about half the time. Instagram is somewhat happier now that I’ve unfollowed numerous people that make me angry and furious.
I’ve always wanted to write recipes that you genuinely want to prepare and can get the ingredients for on this site and my social media channels. approachable, reasonably priced, and practical
All of this is to say: don’t be fooled by the edible blossoms on this pesto flatbread. This recipe is not some overly elaborate Instagram dish. A straightforward (but wonderfully savory) flatbread with a little flair, made possible with some floral beauty that is currently #TrendingInTheKitchen.
- 1 cup of packed fresh basil
- Walnuts, 1/4 cup
- Pompeian Robust Extra Virgin Olive Oil, 3 tablespoons, with additional for dripping
- Lime juice, two tablespoons (about 1 lemon)
- 1/9 cup nourishing yeast
- 2 minced garlic cloves
- 0.5 teaspoons of salt
- Black pepper, 1/4 teaspoon
- 2 whole-wheat flatbreads, either prepared or purchased
- 2 finely sliced Roma tomatoes
- 1 box of assorted edible flowers and a cup of quartered canned artichoke hearts
- We begin by preparing the pesto! Although you can surely purchase it at your local farmer’s market this time of year, I used some fresh basil from my brand-new basil plant.
- I substitute walnuts for pine nuts because they are *too* pricey for me to be content with. Pumpkin seeds, in my opinion, would be fantastic.
- We must make sure that the olive oil is of the highest caliber because it is essential to the pesto. My go-to Pompeian Robust Extra Virgin Olive Oil was utilized. I chose robust because it works well in sauces and will give this pesto a robust, olive taste.
- Whole-wheat flatbreads are entirely available at the grocery store, but I choose to make my own. Use a whole-wheat pizza crust instead!
- The ideal veggies to go with the pesto and olive oil are tomatoes and artichokes. Here, there is a Mediterranean celebration! Add the edible flowers once everything has finished baking for a stunning finishing touch that will have your dinner guests believing you are a professional Instagrammer.
- Again, check your local farmer’s market if you can’t find the mixed edible flowers there.
*Any nut or seed will do. Almonds and hemp seeds have also been used by me.