Pistachio Pesto & Date Flatbread
on Jun 11, 2024
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A refreshing take on pizza this Pistachio Pesto and Date Flatbread will have everyone asking for pizza night again and again.
Table of Contents
What Makes This Recipe Great
Simplicity, bright flavors and the endless topping options are just a few of the reasons I love this new Pistachio Pesto and Date Flatbread recipe. Pesto is so easy to make and is packed with delicious ingredients and nutrients and it’s incredibly easy to whip up at home. Packed with heart healthy pistachios, iron rich spinach, cheese in three different forms and superfood dates you cannot go wrong. Either grilled outside, baked in the oven, cooked on your flattop the options are endless. Le me know how you end up cooking this flatbread and your favorite ingredient.
Ingredient List
- Pistachios
- Garlic cloves– full garlic cloves work great
- Salt
- Parmesan cheese– you can shred your own or buy ore shredded
- Basil leaves– fresh cut in the produce section
- Olive oil
- Lemon juice
- Naan flatbread– any size flat bread will work
- Mozzarella cheese
- Parmesan cheese
- Dates– be sure to take the pits out
Step By Step
- In a blender combine pistachios, garlic, salt, grated parmesan, basil, olive oil and lemon juice. Pulse multiple times to create a smooth paste.
- Spread pesto on Naan and top with mozzarella cheese, parmesan cheese and sliced dates. Place on grill, flat top or in the oven. Enjoy!
Pro Tips
- It makes more pesto than you might want to use on the flatbread so save leftover in the fridge to throw on a sandwich, pasta or in a chicken salad!
- If you don’t have a grill, you can cook this in the oven! Just preheat to 425 and bake for 10 minutes.
Frequently Asked Questions
Can I use actual pizza dough for this?
- Yes, feel free to use any dough, tortilla, sourdough slice, essentially anything that is flat and can hold some toppings can work as the base.
Pesto In So Many Forms
Pistacho Pesto & Date Flatbread
Equipment
- 1 grill or flattop
Ingredients
- ⅓ cup pistachios, shelled
- 3 cloves garlic
- 1 tsp salt
- ¼ cup grated parmesan cheese
- 2 cups basil leaves, loosely packed
- ⅓ cup olive oil
- 1 tsp lemon juice
- 1 naan flatbread
- 1 cup mozzarella cheese
- ½ cup parmesan cheese, shaved
- 5 dates, pitted & chopped
- 1 tbsp basil, sliced
Instructions
- Make pesto: Blend pistachios, garlic, salt, grated Parmesan, basil, olive oil, and lemon juice until smooth in a blender or food processor.
- Assemble flatbread: Spread pesto on naan. Top with mozzarella, shaved Parmesan, and chopped dates.
- Grill: Preheat grill or flattop to about 400°F. Place flatbread on grill, cover, and cook for about 5 minutes until cheese melts.
- Serve: Slice and enjoy!
- Tips: Save any extra pesto in the fridge for future use.
Notes
- It makes more pesto than you might want to use on the flatbread so save leftover in the fridge to throw on a sandwich, pasta or in a chicken salad!
- If you don’t have a grill, you can cook this in the oven! Just preheat to 425 and bake for 10 minutes.
