Saturday, September 21, 2013

Flat bread w/Scallion Pesto

Scallion Pesto is such a classy spread. The scallions give it a bit of sweetness, a bit of heat, a bit of late spring-into-fall flavor. And adding these roasted scallions means you don't have to blend your entire basil plant to get a scrape of pesto. An added bonus? When you are sauteing the scallions, you fill the kitchen with that wonderful, sweet-spicy smell that rivals the smell of baking cinnamon rolls. Seriously.

But this spread is not just good on flat bread. I had some left over, and I added 2 teaspoons to two blended sweet potatoes, a bit of salt and pepper, and water to make a pesto-y sweet potato soup. What a quick, easy, and delectable dinner. This pesto is also excellent on toast with mashed avocados. But I guess everything on crisp toast with creamy avocados is pretty delicious. 

The dough is pillow-y, the pesto is perfectly balanced and unusually creamy, and the tomatoes add a bit of acidity that rounds the flat bread off nicely. This dish is a beautiful appetizer (classy finger food, anyone?), an elegant entree with some spinach salad or soup, or just a really sophisticated snack. We enjoyed it as a snack, but feast as you please.

Flat bread w/Scallion Pesto
Makes 6 squares

For the Pesto:
-8 scallions, minced

-2 small cloves garlic (1 medium), minced

-1/2 cup packed fresh basil

-1/2 tsp lime zest

-1/2 tbsp lime juice

-1/4 cup walnuts

-salt and pepper to taste

-1/2 tsp olive oil for cooking + 2 tsp olive oil

Saute the scallions and garlic together in 1/2 tsp olive oil. Then blend with all the rest of the ingredients until creamy. That's it! You should get 1/2-2/3 cup of pesto.

Use 1/2 of this dough recipe. Follow rising instructions, then press it on a pan with holes and let it rise again for 20 minutes. Slather with Pesto and top with thin slices of just-ripe tomatoes. Bake for 18-22 minutes until cooked.

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