Flatbread with Sorrel Pesto and Edible-Weed Salad recipes

Flatbread with Sorrel Pesto and Edible-Weed Salad recipes
8 Ingredients
  • 1 1/2 cups (1 3/4 ounces) loosely packed sorrel leaves, stems trimmed
  • 1/2 cup freshly grated Parmesan cheese (from a 1-ounce piece)
  • 1/4 cup pine nuts
  • 1 teaspoon fresh lemon juice
  • coarse salt
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 8 Flatbreads Flatbreads
  • 4 cups assorted edible weeds, such as chickweed, purslane, or lamb's-quarters
Nutrition
416
21% daily value
8 servings
                                       
                                            low-​sugar, vegetarian
     

Fat

39% 25

Saturated

20% 4

Trans

- 0

Monounsaturated

- 16

Polyunsaturated

- 4

Carbs

12% 36

Carbs (net)

- 32

Fiber

18% 5

Sugars

- 2

Sugars, added

- 0

Protein

27% 13

Cholesterol

2% 5

Sodium

25% 603

Calcium

33% 334

Magnesium

14% 56

Potassium

13% 458

Iron

22% 4

Zinc

13% 2

Phosphorus

33% 234

Vitamin A

49% 438

Vitamin C

94% 56

Thiamin (B1)

36% 1

Riboflavin (B2)

35% 1

Niacin (B3)

21% 4

Vitamin B6

15% 0

Folate equivalent (total)

43% 171

Folate (food)

- 95

Folic acid

- 45

Vitamin B12

1% 0

Vitamin D

0% 0

Vitamin E

19% 4

Vitamin K

79% 64
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