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Savor our Pistachio Pesto & Date Flatbread! A delicious, nutty twist on a classic, perfect for a flavorful and easy meal.
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Pistacho Pesto & Date Flatbread

Prep: 10 minutes
Cook: 5 minutes
Servings: 4 people
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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.

Nutrition

Serving: 0.25flatbread, Calories: 501kcal, Carbohydrates: 27g, Protein: 18g, Fat: 36g, Saturated Fat: 10g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 19g, Cholesterol: 39mg, Sodium: 1280mg, Potassium: 253mg, Fiber: 2g, Sugar: 8g, Vitamin A: 1018IU, Vitamin C: 4mg, Calcium: 404mg, Iron: 1mg
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