A fresh and satisfying flatbread that is easy to prepare.
For the Socca:
2 cups chickpea flour
2 cups water
2 1/2 Grapeseed oil + more for the pan
1 teaspoon salt
For the Pesto:
2 cups fresh peas, blanched (or 1 10-ounce package frozen peas, defrosted). Reserve a few tablespoons of peas to top on the flatbread at the end.
1/4 cup fresh mint leaves, minced
2 cloves of garlic, chopped
1/4 cup pine nuts
1/4 cup organic parmesan cheese, shredded
1/3 cup extra virgin olive oil, plus more to thin
1 Tablespoon fresh lemon juice
Hefty pinch of fine sea salt