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Flatbread with Sorrel Pesto and Edible-Weed Salad
MARTHA STEWART8Ingredients
25Minutes
350Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 1/2 cups sorrel (loosely packed, leaves, stems trimmed)
- 1/2 cup grated Parmesan cheese (freshly, from a 1-ounce piece)
- 1/4 cup pine nuts
- 1 tsp. fresh lemon juice
- coarse salt
- 1/2 cup extra virgin olive oil (plus more for drizzling)
- 8 flatbreads (Flatbreads)
- 4 cups purslane (assorted edible weeds, such as chickweed, or lamb's-quarters)
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NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories350Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium540mg23% |
| Potassium240mg7% |
| Protein9g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate35g12% |
| Dietary Fiber2g8% |
| Sugars<1g |
| Vitamin A15% |
| Vitamin C10% |
| Calcium15% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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