Earthy walnuts and fragrant tarragon make this flatbread feel fancy—but it’s actually super easy. This recipe is great for an appetizer or easy weeknight meal!

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Tarragon Walnut Pesto Flatbread is a delicious and impressive appetizer for any occasion. Pair it with a dry white wine and you’ve got a delicious homemade happy hour!

Tarragon Walnut Pesto Flatbread Appetizer

I love making simple recipes that look and taste impressive. It’s kind of fun to wow my friends and family – it’s like my super power. “I am Juggling Act Mama – with the power to turn ordinary ingredients into impressive dishes.”

Okay, now that I have that out of my system, let’s talk happy hour. Who doesn’t love getting together with friends or your loved one to unwind? My problem is, we rarely have the time or extra money for a babysitter or going out.

So here’s how to create a fun homemade happy hour at home. This is a great for relaxing with friends, or a special date night with your love. Start with this simple recipe, a chilled bottle of wine and your favorite music. What could be easier?

Tarragon Walnut Pesto Flatbread

Here’s how to make the Tarragon Walnut Pesto Flatbread:

Ingredients

2 tablespoons fresh parsley leaves, chopped
2 tablespoons fresh tarragon leaves, chopped
4 tablespoons chopped walnuts
1/2 cup Parmesan cheese
2 tablespoons store-bought or homemade roasted garlic
1/3 cup olive oil
Kosher salt
Freshly ground black pepper
Flatbread refrigerator pizza dough
1 cup cheddar cheese, grated

This tarragon and walnut pesto can be made up to five days ahead of time. To prevent it from browning, add a very thin layer of extra olive oil to the top of the jar or container. Store it in the fridge until ready to use. Give it a vigorous shake or pop it back into the blender before serving.

Variations

Now I adore the flavor of tarragon, but if you’re not a fan, you can substitute basil for a more traditional pesto. Instead of cheddar cheese, use mozzarella, or any pizza cheese blend.

Similar Recipes

You might want to check out my Basil Pesto Recipe.

Serving Suggestions

This is perfect with a fresh salad and lemon vinaigrette for a light and fresh meal. For a heartier dinner, serve grilled chicken skewers or creamy tomato soup alongside your flatbread.

If you’re hosting a few friends, you might also want to try my olive tapenade crostini recipe. You will love it, especially with a crisp white wine like Sauvignon Blanc or our lemon lime spritzer.

This Tarragon Walnut Pesto Flatbread looks so impressive, when really it’s just a cinch to make. I hope you enjoy it for your next homemade happy hour!

Tarragon and Walnut Pesto Flatbread

Earthy walnuts and fragrant tarragon make this flatbread feel fancy—but it’s actually super easy. This recipe is great for an appetizer or easy weeknight meal!

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Course: Appetizer, Main Course

Cuisine: Italian-American

Servings:

Author: Ang Paris

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Ingredients

2 tablespoons fresh parsley leaves chopped
2 tablespoons fresh tarragon leaves chopped
4 tablespoons chopped walnuts
1/2 cup Parmesan cheese
2 tablespoons roasted garlic store-bought or homemade
1/3 cup olive oil
Kosher salt
Freshly ground black pepper
Flatbread refrigerator pizza dough
1 cup cheddar cheese grated

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Instructions

Preheat the oven according to the directions on the flatbread refrigerator pizza dough package.
Flatbread refrigerator pizza dough
Combine the herbs, walnuts, Parmesan cheese and roasted garlic in a food processor. Pulse while drizzling in the olive oil.
2 tablespoons fresh parsley leaves, 2 tablespoons fresh tarragon leaves, 4 tablespoons chopped walnuts, 1/2 cup Parmesan cheese, 2 tablespoons roasted garlic, 1/3 cup olive oil
Season with salt and pepper to taste.
Kosher salt, Freshly ground black pepper
Line a baking sheet with parchment paper. Roll out the flatbread refrigerator pizza dough on the baking sheet.
Spread the tarragon walnut pesto mixture over the dough. Top with the grated cheddar cheese and bake according to the directions on the package until the dough is crisp and the pesto and cheese are hot and bubbly.
1 cup cheddar cheese
Remove from the oven and let cool 5 minutes before cutting and serving.

Please Note: I am not a registered dietitian. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.

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