Broccoli Rabe and Pesto Flatbread

Ingredients

fresh basillightly packed

5 1/3 cup

sliced almonds

Nut-freesunflower seeds toasted

1 1/3 cup1 1/3 cup

Parmesan cheesegrated

Dairy-freenutritional yeastadd squeeze of lemon for umami

1 1/3 cup1 1/3 cup

garlicroughly chopped

5 clove

lemon juice

2 2/3 tbsp

salt

2/3 tsp

black pepperfreshly ground

to taste

extra-virgin olive oil

7/8 cup

whole grain naan

8 flatbread

feta cheesecrumbled

Dairy-freefirm tofu pressed and crumbledpress first to remove excess moisture

2 cup2 cup

broccoli rabe

2/3 lb

red pepper flakes

to taste

Method

1. 01Preheat oven to 425°F.
2. 02Rinse broccoli rabe and pat dry. Trim tough lower ends and stems thicker than 1/4 inch. Toss with olive oil, salt, and pepper until evenly coated.
3. 03Combine basil, almonds, Parmesan, garlic, lemon juice, salt, and black pepper in a food processor. Process while slowly drizzling in olive oil until smooth.
4. 04Place naan on an oven-safe cooling rack set on a baking sheet, or directly on a baking sheet.
5. 05Spread pesto on naan. Top with feta, broccoli rabe, and sliced almonds.
6. 06Bake until broccoli rabe is tender and leaves are deep green and crispy, 8 to 9 minutes.9 min
7. 07Squeeze lemon over naan and sprinkle with red pepper flakes. Cool slightly, slice, and serve.

Fits

• Vegetarian