Description
These gorgeous vegan flatbreads use the flavors of spring with an easy-to-make carrot stem pesto, edible flowers and seasonal green veggies! Easy enough to serve for a midweek lunch but elegant enough to serve at a dinner party!
Clean eating never looked so good!
Ingredients
- FOR THE PESTO:
- 2 cups Carrot Leaves And Stems
- ½ Lemon, Juiced
- 2 Tablespoons Nutritional Yeast
- 1 clove Garlic
- ¼ cups Cashews, Soaked And Drained
- ¼ cups Organic Olive Oil
- Salt And Pepper, to taste
- FOR THE FLATBREADS:
- 4 Store Bought Vegan Flatbreads/Pita Rounds
- 6 Large Asparagus Stems, Shaved Vertically Or Thin Sliced
- Spring Herbs And Edible Flowers, For Garnish
- Olive Oil, For Drizzling
Preparation
Preheat oven to 400ºF.
Make the pesto by combining all ingredients in a food processor and blitzing until slightly chunky. Taste for seasoning.
Assemble flatbreads by spreading equal amounts of pesto over each flatbread. Place asparagus on top.
Bake 5–10 minutes until crust is golden brown. Finish with sprinkling of fresh herbs and flowers, drizzle with oil and add salt and pepper to your liking. Enjoy!
