Spirulina Pesto is the besto! Honestly, this is the best pesto I’ve ever made or tasted! And I’ve made a lot of pesto in my days! Take my Pistachio Arugula Pesto, Sun-Dried Tomato Pesto and my Kale Pesto for example! They’re all great, but they don’t come close to one!
For this pesto recipe, I added some extra nuts, which made this vegan pesto taste wonderfully cheesy, and I also added a touch of spirulina powder, which gave this pesto a beautiful dark green color and a nice extra boost of nutrients!
Other than eating it by the spoonful, my favorite way to use this pesto is on a flatbread with some cooked mushrooms. It’s an easy, quick meal that is so flavorful and delicious!
There’s no better pizza topping than well-cooked and well-seasoned mushrooms, if you ask me. That’s why I decided to only mushrooms to top this flatbread off.
The mushrooms are seasoned in thyme, rosemary and garlic (my favorite seasonings for mushrooms!) and are cooked for as long as they can before burning (my favorite way to cook mushrooms!).
Since both the pesto and mushrooms are so flavorful, it really is best to keep it simple with just the two, but go ahead and get creative with the toppings if you’d like!
Also, keep in mind that this pesto is good in many ways other than a pizza or flatbread spread. I like to use it as a dip for my veggies, throw it on top of salads, spread it on a veggie burger, make pesto biscuits with it, stir it in soups…. I could go on and on!
Spirulina Pesto Mushroom Flatbread (V/GF)
- 2 cups fresh basil moderately packed
- 1 cup fresh spinach moderately packed
- 1/2 cup almonds
- 2 large garlic cloves peeled and minced
- Juice from one lemon
- 1 tsp spirulina powder
- 3/4 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup olive oil
- 2 pieces of flatbread (I use Ancient Grain's brand)
- 1 tbsp olive oil + extra for brushing flatbreads
- 1 8 oz package cremini mushrooms chopped
- 1 1/2 tsp dried rosemary
- 1 1/2 tsp dried thyime
- 1 tsp garlic powder
- salt and pepper to taste
Add all of the ingredients to a food processor and process until smooth. You may need to stop the food processor once to scrape down the sides.
Enjoy! Store leftovers covered in the refrigerator.
Preheat oven to 400 degrees (or follow the instructions on your flatbread package for cooking temperature and time for flatbreads).
Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Once oil is hot, add the chopped mushrooms and then stir in the seasonings until the mushrooms are evenly coated.
Cook mushrooms until browned and tender, about 5-10 minutes. I like to cook them for as long as I can without them burning. Once done, remove mushrooms from heat and set aside.
Brush the flatbreads with a little olive oil, then spread a layer of the pesto on each flatbread, then top the flatbreads with the cooked mushrooms.
Bake the flatbreads right on the rack of your oven just until the flatbreads are golden brown on the edges, about 5-10 minutes.
Serve immediately and enjoy!