In this recipe, my all-time favorite whole grain -- hello, farro! -- gets all dressed up in a delicious DIY Basil Pesto (psst... it's dairy-free!!) along with blistered cherry tomatoes, crispy kale, crunchy celery, creamy chickpeas, and toasted walnuts (all.the.textures). The best part? It's super tasty served warm for dinner, but can also be enjoyed chilled or at room temperature - just like a pasta salad (which means leftovers are perfect for a packed lunch!) Be sure to include this dish in your lineup for the week, as it's one of those MVP recipes: cook once, eat twice.
- 2 cup farro, cooked
- 1 cup chickpeas, cooked
- 4-5 cups raw kale, chopped
- 2-3 celery stalks, sliced
- 2 cups cherry tomatoes, rinsed
- 1/2 cup walnuts, toasted and chopped
- 1-2 cloves of garlic, grated
- 1/2 lemon, zest and juice
- salt + pepper
- fresh basil, sliced into ribbons
- 1-2 Tbsp extra virgin olive oil
- 1 cup DIY Basil Pesto
In a large saute pan over medium heat, add the olive oil and kale and cook for 3-4 minutes. Once the kale begins to wilt and brighten in color, add in the garlic & cherry tomatoes. Continue to cook until cherry tomatoes begin to blister (about 3 more minutes). Then, reduce heat to low, and stir in the farro, chickpeas, lemon juice and zest, and basil pesto. Season with salt and pepper and give it a good stir making sure everything gets a cozy coat of pesto. Once warmed through, toss in the celery and basil ribbons. Spoon a hearty portion into a bowl and finish with toasted walnuts and another handful of basil (I've also never met an extra squeeze of lemon juice I didn't like!) Enjoy!