Ingredients
4 ounces Parmesan cheese, cut into chunks2 cups loosely packed basil leaves1/2 cup salted cashews4 garlic cloves, halved1/3 cup olive oil3 Italian herb flatbread wraps1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese3/4 teaspoon coarsely ground pepper
Preparation
Preheat oven to 350°. Place Parmesan cheese, basil, cashews and garlic in a food processor; pulse until chopped. Continue processing while gradually adding oil in a steady stream.
Place flatbreads on ungreased baking sheets; spread with pesto. Sprinkle with mozzarella cheese and pepper. Bake until cheese is melted, 8-10 minutes.
