Edemame Basil Pesto Flatbreads with Artichokes - WTNZ FOX 43 Knoxville, TN

Edemame Basil Pesto Flatbreads with Artichokes


Yields 6 flats

2 cups Soybean, Edamame
1/2 ounce Basil, Leaf, Fresh
1/4 tsp. Garlic Cloves, Peeled, Fresh, Minced
1/4 cup Juice, Orange, 100%
5-1/2 tbsp. Oil, Olive, Extra Virgin
1/4 tsp. Salt, Kosher
1/8 tsp. Spice, Pepper, Black, Ground
1/8 tsp. Spice, Cumin, Ground
6 each 7" pita or flatbread (preferably whole wheat)
1-1/2 cup Artichoke, Hearts, Quartered, Canned
1-1/2 cup Tomatoes, Cherry, Fresh, Halved
1 cup Greens of choice (arugula, spinach, mesculin mix)
1 tsp Juice, Lemon, Fresh

Place edamame in a food processor. Add fresh basil, garlic, orange juice, olive oil, salt, pepper and cumin and puree until very smooth - about 3 minutes. Scrape the sides periodically to ensure even texture. Chill until ready for service.
Grill or toast bread. Mix artichoke hearts, tomato halves and greens with the fresh lemon juice. To assemble, place spread on top of each bread and top with salad.

Portion size: 1 sandwich (1 pita, 1/4 cup spread, 1/2 cup salad).

Presented by: Chef Mark McKinney, UT Medical Center

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