clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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


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


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


  • 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


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


  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.*

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


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


  • 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