Asparagus & Pea Pesto Flatbread

4 flatbreads
Active Time
Cook Time
Total Time
This summer-y asparagus pesto flatbread is an easy way to end the week. Use store-bought naan and our creamy, herby Dill Havarti to keep things simple. Extra tired after a long day? Swap our homemade lemon-y pea pesto and buy pre-made at the store.


  • For the Pea Pesto:
  • 1 cup fresh or thawed frozen peas
  • 1/3 cup, plus 2 tablespoons extra virgin olive oil
  • 1/3 cup walnut pieces
  • 2 coarsely chopped garlic cloves
  • 1 ounce fresh basil leaves
  • Juice of 1/2 lemon (about 2 tablespoons)
  • Salt and pepper, to taste
  • For the Flatbreads:
  • 4 naan-style flatbreads (about 8-inches long)
  • 1 cup roughly chopped cooked chicken
  • 1/4 cup diced sundried tomatoes
  • 1 (6-oz) block Roth Dill Havarti cheese, shredded
  • 8 to 12 asparagus spears, ends trimmed
  • Crushed red pepper flakes, for garnish (optional)
  • Fresh basil, for garnish (optional)


  1. Heat oven to 400 degrees F.

For the Pea Pesto:

  1. In a food processor or blender, process peas, olive oil, walnuts, garlic, 1 ounce basil leaves and lemon juice until texture is smooth but slightly grainy. Season with salt and pepper. Set aside.

For the Flatbreads:

  1. Place flatbreads on a parchment-lined baking sheet. Top each flatbread with 2 tablespoons pesto, and spread evenly over bread. Divide chicken, sundried tomatoes and Dill Havarti evenly among the flatbreads. Top each with 2 to 3 asparagus spears.
  2. Bake 18 to 20 minutes or until cheese is bubbly and flatbread edges are golden.
  3. Garnish with crushed red pepper flakes and basil, if desired. Serve warm.