Pea Pesto + Prosciutto Flatbread

The flavors in this recipe are perfect celebrating a spring feast. The earthiness of the pesto is brought out by the saltiness of the prosciutto and grana padano cheese. We used Co-op made-from-scratch naan, but baguettes and slated French bread would work well too. 

To make the pesto you will need:

1 cup peas, if using fresh, blanch first, if using frozen, let thaw first
1 clove garlic
1/2 cup fresh basil leaves
1/4 cup olive oil
1 tablespoon lemon juice
1/4 grated Parmesan or Grana Padano cheese
salt and pepper to taste

Place garlic in a food processor or blender and pulse several times mince. Add the oil and blend. Then add the basil and pulse to combine. Add the peas and lemon juice and blend until spreadable. Transfer pesto to a bowl and stir in cheese by hand. Add salt and pepper to taste.

To assemble flatbread:

1 naan or baguette
8 ounces prosciutto, sliced
2 ounces Grana Padano cheese, shaved with a vegetable peeler

Spread pesto on bread. Top with prosciutto and cheese. Slice into pieces.