Shaved asparagus and kale socca with leek pesto

Pesto Italian cuisine

Socca, also known as farinata, is chickpea flour flatbread that is popular in the Ligurian Sea coast. It’s super easy to put together, inexpensive, and it provides a protein-rich, gluten-free, and vegan base that lends itself well to a variety of toppings. Any pesto and vegetable combination can be used, so feel free to experiment! <br /> I love simply shaving raw asparagus and pairing it with a tangy dressing, which helps to soften the asparagus into fettuccine-esque ribbons. <br />Leek pesto? You may be skeptical, but the leeks add a very mild onion flavor that is balanced by the sweet, creamy cashews and tangy lemon. The miso paste adds a cheesy, umami flavor that helps marry all of the ingredients together.