Arugula Basil Walnut Pesto Flatbread

Course ---> Side, Appetizer, Snack
Dish Type ---> Vegetable
Diet ---> Vegetarian
Difficulty ---> Medium

Having the ability to make a flatbread can open up many culinary options for you. They can be sweet or savory, a main course, snack or a side. Many stores these days sell really good pre-made pizza dough that you just roll-out, top and bake. This is a great option if you don’t have the time to make your own. The combination of arugula and basil in this recipe gives you a fantastic bright flavor without being overly strong. I always make a double batch of the pesto. The extra pesto is amazing when used to season salad dressings, as a spread on sandwiches or tossed into warm pasta just before serving.


1 cup fresh organic basil leaves, loosely packed

1 cup fresh Captiva Verde Farms organic arugula leaves, loosely packed

 1/4 cup walnuts

1 cup Parmesan cheese, freshly grated

 1/4 cup extra virgin olive oil

1 clove garlic

1 tablespoon fresh lemon juice

 1/4 sea salt

 1/4 teaspoon fresh-ground pepper

2 1/2 cups bread flour

1 package dry active yeast

1 cup warm water, 110 degrees F

1 teaspoon sugar

1 teaspoon salt

2 cups extra virgin olive oil

 1/4 cup Parmesan cheese, freshly grated

flour or cornmeal for dusting


Arugula Basil Walnut Pesto:

1. Add walnuts and half of olive oil to the bowl of your food processor. Blend until smooth.
2. Add garlic and blend until smooth.
3. Add basil and arugula, turn processor on and slowly drizzle in the rest of the olive oil.
4. Add lemon juice, Parmesan, sea salt and pepper and quickly blend.
5. Test for seasoning.


1. Preheat oven to 450 degrees F.
2. In a medium bowl dissolve sugar and yeast in warm water.
3. Let stand until slightly foamy, about 10 minutes.
4. Stir in salt, flour and oil.
5. Mix until smooth and let rest 5 minutes
6. Turn dough out onto a lightly floured surface and stretch into 12” a round or oval shape
7. Place shaped crust onto a cookie sheet or bakers peel dusted with flour or cornmeal. Crust should slide freely on pan when you give it a light shake.
8. Top crust with a light layer of Arugula Basil Walnut Pesto and sprinkle with grated Parmesan cheese.
9. Bake for 15-20 minutes or until crust is golden brown.


Feel free to add herbs or spices to the dough. Using unique flavors like basil, dill, paprika, curry or even cinnamon for a sweet flatbread can give you many options for using this recipe. You can use this as a base for pizzas - simply top and bake until bubbly and golden.


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