Pesto Flatbread with Zucchini, Baby Broccoli and Sun Dried Tomatoes | Hello Fresh

To begin, I was not at all disappointed by the freshness of these ingredients, minus the mozzarella since I wanted this meal to be a close to vegan as possible. With that being said, I was surprised to discover the pesto contained milk. Other than that, all of the produce was delicious and easy to cook with. And I welcome produce that has already been prepared for me, i.e the sundried tomatoes.

I was thrilled to have the opportunity to practice my slicing skills on the broccoli, zucchini, and garlic. With a light drizzle of olive oil, salt, and pepper, then later garlic, the veggies were able to easily sautee and produce a fragrant smell. The fragrance reminds me that I should always use garlic when possible.

After roughly 5-7 minutes, place the pesto on the flatbread first, then assemble the cooked veggies as well as the tomatoes on top. Place the assembled flatbread in the oven for another 5-7 or until golden brown. When the pesto flatbread was no longer hot enough to burn the roof of my tongue, I devoured more than half of my serving!

 



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