A final ode to the lovely spring produce Lox Farm has blessed us with this season! I combined their arugula and rosemary to make (my personal favorite variation of) pesto, served alongside spring onions for a savory flatbread. Enjoy! xx -Kate McCabe
• Fresh pizza dough
• 1-2 bunches Lox Farm spring onions
• 1 tbsp extra virgin olive oil
• Pinch of Himalayan salt
• Flour/cornmeal to spread on prep and baking surfaces
4 garlic cloves, peeled
1 cup roasted + unsalted pistachios, shelled
3 cups Lox Farm arugula, lightly packed
5 tbsp fresh Lox Farm rosemary, roughly chopped
1/2 cup grated parmesan or 5.5 tbsp nutritional yeast (to keep dairy-free and
2 tbsp fresh lemon juice
1 tsp ground pepper
1/2 tsp Himalayan salt
2/3 - 1 cup extra virgin olive oil (if using nutritional yeast, you may need slightly
more as this will thicken the mixture)
To make pesto:
Add all ingredients into a Vitamix or food processor, and pulse until desired consistency is met.
I usually start out with about 1/2 cup olive oil and drizzle more in as the mixture combines.
Additional salt + pepper can be added to your taste.
Pesto lasts up to a week in the refrigerator.
To make flatbread:
1. Preheat oven to 425 F.
Sprinkle prep surface with flour or cornmeal (to prevent sticking) and begin to roll dough out into your flatbread size and thickness of choice.
Spread pesto onto the dough and place in oven on a flour/cornmeal dusted pizza stone or baking tray for about 5 minutes.
To prepare the spring onions, trim or cut off the roots. Trim the green tops, leaving about 6 inches intact. Cut the onions in half lengthwise.
Massage the onions with a bit of olive oil and a sprinkle of salt.
Remove the flatbread from oven and arrange your spring onions on top.
Place flatbread back into oven and allow to bake for about 15 minutes - until
dough is golden brown and the onions are slightly charred.
Cut into squares to serve, and enjoy!