Flatbread with Sorrel Pesto and Edible-Weed Salad
Any tender greens may be substituted for the edible leaves in this salad. Sorrel's vibrant color and bright lemon flavor have long been favored for delicate soups and sauces. It's also so natural in pesto, which can be spread on flatbread and topped with greens for an unexpected spring appetizer.
- 1 1/2 cups (1 3/4 ounces) loosely packed sorrel leaves, stems trimmed
- 1/2 cup freshly grated Parmesan cheese (from a 1-ounce piece)
- 1/4 cup pine nuts
- 1 teaspoon fresh lemon juice
- Coarse salt
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- 8 Flatbreads Flatbreads
- 4 cups assorted edible weeds, such as chickweed, purslane, or lamb's-quarters
Process sorrel, Parmesan, pine nuts, lemon juice, and 1/2 teaspoon salt in a food processor until coarsely ground. With machine running, add oil in a slow, steady stream until mixture is emulsified. (Pesto may be refrigerated in an airtight container for up to 3 days.)
Spread 2 tablespoons pesto on each flatbread, and top with 1/2 cup edible weeds. Drizzle with oil, and sprinkle with salt. Serve immediately.