2 cups fresh basil leaves (80 g), plus more for garnish
½ cup extra virgin olive oil (120 mL)
kosher salt, to taste
½ cup grated parmesan cheese (60 g)
6 sundried tomatoes, halved
4 oz burrata (110 g), torn
freshly ground black pepper, to taste
Nutrition Info
Calories 1089
Fat 87g
Carbs 47g
Fiber 4g
Sugar 10g
Protein 32g
How to Make It
1. Step
Preheat the oven to 425°F (220°C).
2. Step
Place the naan in the oven directly on the rack and warm for 5–7 minutes, until golden brown and crispy..
3. Step
Make the pesto: Add the pine nuts, garlic, and basil to a mini or regular food processor or blender and pulse to coarsely chop. Scrape down the sides of the bowl, then add the olive oil, a pinch of salt, and the Parmesan and process until well combined.
4. Step
Remove the naan from the oven and spread with about ¼ cup of the pesto. Top with the sun-dried tomatoes and burrata.
5. Step
Cut the flatbread into pieces, then transfer to a serving platter. Drizzle with olive oil and season with salt and pepper. Garnish with more basil.
