Spring Onion Pesto with Ka­mut Flat­bread



The pos­si­bil­i­ties are end­less with this ver­sa­tile pesto: Swirl it into soups, smear it onto sand­wiches, dol­lop it onto pizza or bake it into bread. This cre­ative twist calls on spring onions in­stead of basil for an ul­tra-fresh and bright fla­vor.


1/2 cup sliced spring onions (or green onions), green parts only 1/2 cup blanched al­monds 2 tbsp nu­tri­tional yeast 2 tbsp fresh lemon juice 2 tbsp ex­tra-vir­gin olive oil 1 clove gar­lic 1/8 tsp sea salt


21/2 cups Ka­mut flour

+ ad­di­tional for dust­ing 1/4 tsp sea salt ¼ cup co­conut oil 1 tbsp pure maple syrup

1. Pre­pare pesto: To a food pro­ces­sor, add all pesto in­gre­di­ents plus 1/3 cup wa­ter and process un­til smooth, about 2 min­utes. Store in an air­tight con­tainer in the fridge for up to 3 days, or freeze.

2. Pre­pare flat­bread: Pre­heat oven to 375°F. In a small bowl, com­bine flour and salt. Us­ing a fork, cut co­conut oil into flour mix­ture. Make a well in the mid­dle and add ½ cup wa­ter and maple syrup. Knead un­til liq­uid is com­pletely in­cor­po­rated and a dough has formed. Di­vide dough into two.

3. Ar­range a piece of parch­ment pa­per over your rolling sur­face. Sprin­kle flour over parch­ment and your rolling pin to pre­vent stick­ing. Roll out dough into a ¼-inch-thick square. Cut into 24 pieces. Trans­fer parch­ment pa­per to a bak­ing sheet. Slightly sep­a­rate squares so that there is space be­tween each one. Re­peat with re­main­ing dough.

4. Bake for 18 to 20 min­utes, or un­til golden brown. Serve with pesto.

TIP: Pesto can also be used as a dip with veg­gies or as a sauce for whole-grain or vegetable pasta.

PER SERV­ING (2 tsp pesto and 8 pieces flat­bread): Calo­ries: 374, To­tal Fat: 21 g, Sat. Fat: 9 g, Mo­noun­sat­u­rated Fat: 8 g, Polyun­sat­u­rated Fat: 2 g, Carbs: 41.5 g, Fiber: 7 g, Sug­ars: 3 g, Pro­tein: 9 g, Sodium: 125 mg, Choles­terol: 0 mg

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