Broccoli Rabe and Pesto Flatbread

Ingredients

fresh basillightly packed

4 cup

sliced almonds

1 cup

Parmesan cheesegrated

Vegannutritional yeastadd squeeze of lemon for umami

1 cup1 cup

garlicroughly chopped

4 clove

lemon juice

2 tbsp

salt

1/2 tsp

black pepperfreshly ground

to taste

extra-virgin olive oil

2/3 cup

whole grain naan

6 flatbread

feta cheesecrumbled

Veganfirm tofu pressed and crumbledpress first to remove excess moisture

1 1/2 cup1 1/2 cup

broccoli rabe

1/2 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