Basil Salsa Verde Flatbread
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Nutrition Facts Canadian
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1 Portion 0g Total Servings:0
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| % Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol
0mg
0%
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Carbohydrate / Glucides
0g
0%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
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1 Portion 0g Total Servings: 0
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| Amount Per Serving |
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| Vitamin A 0% |
• |
Vitamin C 0% |
| Calcium 0% |
• |
Iron 0% |
| Thiamine 0% |
• |
Riboflavin 0% |
| Niacin 0% |
• |
Folate 0% |
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* Based on a 2000 calorie diet
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Prep time
30 mins
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Cook time
10 mins
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Total time
100 mins
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Ingredients
Basil Salsa Verde
½ cup fresh basil - stems removed (12 g)
½ cup fresh parsley - stems removed (12 g)
1 medium shallot - peeled/sliced (35 g)
½ tsp salt (2 g)
1 tsp black pepper (2 g)
2 tbsp olive oil (30 g)
½ large lemon - zested/juiced (3 g + 22 g)
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Flatbread
1 package Kinnikinnick Flatbread Crusts - 2 crusts (288 g)
1 tbsp olive oil (15 g)
¼ cup Basil Salsa Verde (55 g)
1 celery stick - chopped fine (30 g)
1 cup cherry tomatoes - sliced in half (180 g)
1 tbsp fresh parsley - chopped (2 g)
1 mini sweet pepper - diced (25 g)
¼ cup white onion - diced (55 g)
½ medium lemon - zested/juiced (3 g + 22 g)
½ tsp salt (2 g)
1 tsp black pepper (2 g)
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Directions
Basil Salsa Verde
- Blanch basil leaves (about 30 seconds in boiling water).
- Transfer basil to ice water to cool. Pat dry with a paper towel.
- In a blender, combine all ingredients for Basil Salsa Verde. Pulse until combined. Set aside.
- For best flavour, refrigerate for 1 hour prior to using.
Assembly
- Preheat oven to 400°F (204°C).
- In a small bowl, combine celery, onion, pepper, tomatoes, lemon zest and lemon juice. Mix together and set aside.
- Place thawed flatbreads directly on baking tray. Brush with olive oil.
- Bake flatbreads in preheated oven for 7 - 10 minutes. Remove from oven and spread ¼ cup Basil Salsa Verde on flatbreads.
- Top with prepared vegetable mixture. Finish with salt and pepper.
Yields 2 Flatbreads
Tips & Variations
- Basil Salsa Verde can be stored for 1 week in the refrigerator.
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