{Nourish} Farro with Lacinato Kale and Spring Herb Pesto + GF/DF Options

farro resizedThe spring and early summer farmer’s market tends to be a bounty or green and let’s be honest, we can only eat so many salads per day! I am always looking for fun ways to incorporate my greens into my meals in a way that my whole family will enjoy. I love the simplicity of this grain salad–you can make it with farro or sorghum if you prefer gluten free. The pesto is dairy free as that works best for us but go ahead and add a pinch of parmesan if you enjoy it. Remember, cheese is best as a condiment so go easy.

Quick tip: For a cool dairy free swap I often add miso to my pesto as its umami flavor profile acts similarly to cheese though I skipped it for this as i wanted to keep the flavors bright! Hope you love it!

Farro with Lacinato Kale and Spring Herb Pesto
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  1. Farro Salad with Kale and Pesto
  2. 2 cups water
  3. 1 cup farro or sorghum if Gluten Free
  4. 2 cups lacinato kale, chopped
  5. 2 rips tomatoes, diced (halved grape tomatoes work well until the big guys are in season)
  6. 1 cup navy beans (if canned, rinse and drain)
  7. Spring Herb Pesto
  8. 1 cup baby arugula
  9. 1 cup fresh basil leaves
  10. 1/2 cup chives
  11. 2 cloves spring garlic
  12. 1/2 cup extra-virgin olive oil
  13. ¼ cup walnuts
  14. 1 lemon, juiced
  15. 1 tablespoon lemon zest
  16. sea salt and freshly ground pepper to taste
  1. Combine farro/sorghum and water in a medium sized saucepan over high heat. Bring to a boil then cover and simmer for 20-25 minutes. Drain.
  2. Meanwhile, in a food processor, combine the pesto ingredients.
  3. While the farro is warn--toss it with the pesto, kale, tomatoes and beans.  Serve warm or cold.
Katie Cavuto https://katiecavuto.com/


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