This spinach pesto flatbread is quick and easy to prepare, healthy, and full of flavor. Creamy, well-seasoned spinach pesto is spread over warm flatbread, then finished with crisp mixed greens, juicy tomatoes, and melted mozzarella for a delightful combination.
When life gets busy but you still want something fresh and satisfying, this spinach pesto flatbread is a go-to. Pesto is wonderfully adaptable, so you can top the flatbread with whatever you have on hand and it will still taste fantastic. Our favorite version is baked with spinach pesto, small mozzarella balls, and halved cherry tomatoes, then finished with a handful of mixed greens and a drizzle of balsamic glaze. It’s simple, vibrant, and tastes like a quick, light meal or snack.
What is pesto?
Pesto is an Italian sauce traditionally made from fresh basil, a hard Italian cheese such as Parmigiano Reggiano, pine nuts, garlic, and olive oil. It’s commonly used as a spread, dip, pasta sauce, pizza topping, or salad dressing. In this recipe, spinach and basil combine for a slightly different but equally delicious pesto base.
How do I keep my pesto green?
The bright green color of pesto comes from fresh herbs and minimal heat exposure. Avoid over-blending: pulse the ingredients and blend only until the sauce turns creamy. Over-processing generates heat, which can darken or dull the color.
Can I use pre-grated Parmesan cheese?
Freshly grated Parmesan provides a better texture and brighter flavor. Pre-grated varieties often contain added starches or anti-caking agents that can change the pesto’s texture. If fresh Parmesan isn’t available, pre-grated will work, but the final flavor and mouthfeel will be slightly different.
Must I use nuts in my pesto?
Traditional pesto includes nuts—originally pine nuts—to add creaminess. Cashews are a great substitute if you prefer a milder, creamier nut flavor. If you omit nuts entirely, the sauce is technically a pistou (a French-style sauce without nuts) rather than a classic pesto, but it will still be delicious.
Why does my pesto look oily?
An oily pesto usually means either too much oil was added or the mixture was overheated by over-blending. Long blending times can warm the cheese and greens, causing the sauce to separate and darken. Blend just until combined to keep the texture smooth and the color bright.
What toppings work well on this flatbread?
This flatbread pairs best with light, fresh toppings that complement the spinach pesto. We recommend mixed greens, cherry or grape tomatoes, and fresh mozzarella. You can also add red onion, mushrooms, cooked sausage, or roasted vegetables depending on your preference.
Do I need to bake the flatbread after adding toppings?
Baking is optional but recommended if you want melted cheese and a crisper crust. For a warm, melty result, bake after adding mozzarella and tomatoes, then add the mixed greens after the flatbread cools slightly to avoid wilting. If you prefer a fresher, cooler flatbread, skip the oven and serve immediately.
Should I make my own flatbread?
Homemade flatbread is quick and tastes great, and it lets you avoid preservatives or additives. If you want an easy option, try a simple four-ingredient flatbread recipe—no yeast and ready in about 20 minutes. Of course, store-bought flatbreads work perfectly well for a fast weeknight meal.
If you enjoy bread-and-spread recipes, try other simple favorites:
- 4 Ingredient Flatbread
- Easy Classic Hummus
- Best Homemade Pita Bread
- Easy Classic Rosemary Focaccia
Cook with love!
Mei ❤️
If you’ve made this recipe or any from our blog, tag us on Instagram @two_plaid_aprons — we’d love to see your creations! 🥰
📖 Recipe
Spinach Pesto Flatbread
Ingredients
For the spinach pesto:
- 2 cup baby spinach, packed
- ½ cup grated Parmesan, packed
- ¼ cup basil leaves, packed
- ¼ cup cashews (or preferred nut)
- 1 Tablespoon lemon juice
- 1 clove garlic
- ½ teaspoon Kosher salt
- ½ cup olive oil (or extra virgin)
For the flatbread:
- 6 flatbread
- 15 cherry tomatoes, halved (or grape tomatoes)
- 5 ounce mini mozzarella, halved
- 2.5 ounce mixed greens (or preferred amount)
- 3 Tablespoon balsamic glaze (optional)
Instructions
For the spinach pesto:
- Combine all pesto ingredients in a food processor except the basil leaves and olive oil. Pulse a few times, then slowly stream in the olive oil while blending on low. Scrape the bowl as needed. If the mixture seems too dry, add half the olive oil before blending to help the processor move.
- After the oil is incorporated, add the basil and blend on low to medium just until the pesto is creamy. Avoid high speed or over-blending to prevent browning.
For the flatbread:
- Preheat the oven to 450°F.
- Divide the pesto among the six flatbreads and spread evenly, leaving about a ¼-inch border around the edges.
- Scatter halved cherry tomatoes and mozzarella pieces over each flatbread. Bake 5–7 minutes, until the cheese melts and the edges are slightly crisp. Baking is optional; it mainly melts the cheese and crisps the crust. If you prefer a fresher, less crispy flatbread, you can skip this step.
- Top each flatbread with a generous handful of mixed greens and drizzle with balsamic glaze, if using. Cut into pieces and serve. Enjoy!
Equipments Recommended
- Food processor
- Box grater
- Half sheet pan
Nutrition
| Carbohydrates: 27g
| Protein: 13g
| Fat: 28g
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