Ingredients
2cupspacked fresh basil
½cupsliced almonds
½cupparmesan cheesegrated
2clovesgarlic roughly chopped
1tbsplemon juiceplus more for garnish
¼ tspsalt
freshly ground black pepper
⅓cupextra-virgin olive oilplus more for the broccoli rabe
3 grain naan flatbreads
¾cupcrumbled feta cheese
broccoli rabe
red pepper flakes for garnishing
Preparation
Preheat oven to 425 degrees F then prepare the broccoli rabe by rinsing it and patting it dry. Slice off the tough lower ends.
Toss the rabe with a light drizzle of olive oil and a sprinkle of salt and pepper. Rub the olive oil onto the leaves to make sure the rabe is lightly and evenly coated with oil. Set aside.
In a food processor or blender, combine the basil, almonds, parmesan, garlic, lemon juice, salt, and a few twists of freshly ground black pepper.
Process the pesto while slowly drizzling in the olive oil, until the mixture is relatively smooth and uniform.
Place the naan on an oven-safe metal cooling rack, if you have one, then place the rack on a baking sheet to catch any drips. If not, just place the naan directly onto a baking sheet.
Spread pesto on the naan and top with crumbled feta cheese. Top with an even layer of broccoli rabe and a light sprinkle of sliced almonds.
Bake until the broccoli rabe is tender and the leaves are deep green and crispy about 8 to 9 minutes. Squeeze a small wedge of lemon over the naan and top with a light sprinkling of red pepper flakes.
Let the naan cool slightly before slicing it with a sharp knife or pizza cutter and serving.
