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spring green flatbread with edamame pesto

by Jackie Newgent  |  April 21, 2022  |  1 Comment

overhead view of spring green flatbread with edamame pesto on wooden paddle cutting board

This Earth Day-inspired recipe for spring green flatbread with edamame pesto is just as awesome as pizza. But, unlike traditional pizza, it’s 100% plant-based and full of spring (and green) delight. The flatbread is such a tasty way to get veggies, too. And, of course, eating plant-based instead of animal-based is healthy for the planet while it can play a role in combating climate change.

pan-grilled whole grain naan for spring green flatbread with edamame pesto

To make this seasonal recipe, you’ll lightly brush the bottom of the whole grain naan (flatbreads) with extra-virgin olive oil and pan-grill it until crisp and browned, which only takes 3 minutes.

bowl of edamame besto for spring green flatbread with edamame pesto

You’ll top that pan-grilled naan with edamame pesto that’s simply whirled up in a food processor.

stir-frying seasonable vegetables for spring green flatbread with edamame pesto

Then you’ll top with sauteed seasonal veggies of choice, like asparagus tips, snow peas, and a variety of mushrooms.

two spring green flatbreads with edamame pesto on round paddle board

To serve, you’ll want to finish these flatbreads with fresh herbs, like mint, microgreens, or edible flowers. So fragrant!

sliced spring green flatbread with edamame pesto on white plate

The key ingredient here is definitely the edamame pesto. It features most of the ingredients of a traditional basil pesto – fresh basil, walnuts, olive oil, and garlic. In lieu of parmesan cheese, it’s got nutritional yeast flakes and lemon juice. And then there’s the edamame, of course, which provides bright greenness and plenty of plant protein!

hodling 1 slice of spring green flatbread with edamame pesto

This spring green flatbread with edamame pesto is a versatile recipe, too. You can make the edamame pesto in advance so it’s on hand when you’re ready for a slice. You can serve the flatbread as an appetizer, entrée, or one-dish meal. And you can top it with whatever veggies you like based on what’s in season near you.

Happy Earth Day (every day)!

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overhead view of spring green flatbread with edamame pesto on wooden paddle cutting board

spring green flatbread with edamame pesto

This Earth Day-inspired recipe for spring green flatbread with edamame pesto is just as awesome as pizza. But, unlike traditional pizza, it’s 100% plant-based and full of spring (and green) delight. The flatbread is such a tasty way to get veggies, too.

  • Yield: 4 servings 1x

Ingredients

Units Scale

Edamame Pesto

  • 1/2 cup frozen shelled organic edamame, prepared per package directions
  • 1/2 cup packed fresh basil leaves
  • 1/3 cup pan-toasted walnut pieces
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons nutritional yeast flakes
  • 1 garlic clove, minced
  • 1 teaspoon lemon juice
  • 1/2 teaspoon sea salt, or to taste
  • 1 ice cube

Flatbread

  • 2 (3-ounce) whole grain naan or other flatbread
  • 1 teaspoon extra-virgin olive oil

Veggies

  • 2 teaspoons avocado oil or sunflower oil
  • 2 cups packed fresh seasonal veggies, such as asparagus pieces, snow peas, and mixture of sliced mushrooms
  • 1/8 teaspoon sea salt

Garnish

  • 1/4 cup loosely packed fresh herb leaves (such as mint), microgreens, or edible flowers, or to taste

Instructions

  1. Make the Edamame Pesto: Puree all ingredients in a blender or food processor until desired texture, about 2 minutes. (Makes about 1 cup.)
  2. Grill the Flatbread: Fully heat a large grill-pan (or outdoor grill) over medium-high heat. Brush the bottom of the naan with the olive oil. Grill just the bottom of each naan until rich grill marks form, about 2 1/2 to 3 minutes.
  3. Sauté the Veggies: Fully heat the avocado oil in large skillet or wok over medium-high heat. Add the veggies and sauté until cooked through and lightly browned, about 3 minutes. Season with salt. (Hint: You can use grilled or leftover veggies of choice, too.)
  4. Top and Serve: Top each grilled naan with the edamame pesto, sautéed veggies, and herbs. Cut each in half or into 4 slices each and serve as entrée.*
@jackienewgent

spring green flatbread with edamame pesto 😋 It's Earth Day! 🌎So eat green today (& beyond)! 💚Make this! #earthday #earthdayrecipes #plantbased #flatbread #edamame #earthday2022 #eatgreen #healthyrecipes

♬ As It Was - Harry Styles

Notes

Shelled edamame can be prepared in advance and chilled. Edamame Pesto can also be prepared in advance and chilled. If Edamame Pesto is made in advance, ideally let it stand for 30 minutes at room temperature before serving.

*Alternatively, enjoy the whole flatbread as a one-dish meal (makes 2 servings) or serve one slice each as an appetizer (makes 8 servings).

  • Author: Jackie Newgent
  • Category: Main Dish
  • Cuisine: Mediterranean, International
  • Diet: Vegan

Nutrition

  • Serving Size: 1/2 flatbread (2 slices)
  • Calories: 400
  • Sugar: 4g includes 1g added sugars
  • Sodium: 630mg
  • Fat: 30g
  • Saturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 5g
  • Protein: 9g
  • Cholesterol: 0mg

Keywords: flatbread, pizza, edamame pesto, spring veggies, spring recipes, earth day recipe, plant-based flatbread, vegan flatbread, vegetarian flatbread

Looking for other springy recipes? Try my easy spring strawberry salad (see recipe HERE), garlic scape & herb hash brown potatoes (see recipe HERE), tahini caesar style salad with roasted carrot chips (see recipe HERE), and grilled tofu steaks with spicy strawberry-ginger glaze (see recipe HERE).

sliced spring green flatbread with edamame pesto

 

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