Friday, September 19, 2014
Inquirer Daily News

Recipe: Farro with Walnut Pesto and Lacinato Kale

Farro with Walnut Pesto and Lacinato Kale

Ingredients:

  • 4 cups water
  • 2 cups farro
  • 1 cup baby arugula
  • 1 cup fresh basil leaves
  • 2 cloves garlic
  • 1/3 cup extra-virgin olive oil
  • ¼ cup walnuts
  • 1 lemon, juiced
  • 1 tsp lemon zest
  • 2 cups lacinato kale, chopped
  • 1 can navy beans, rinsed and drained
  • 1 cup grape tomatoes, halved

 Directions:

  1. Combine farro 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 arugula, basil, garlic, oil, walnuts, lemon juice and zest. Puree. Thin with water to desired consistency. Season with salt and pepper.
  3. Toss the farro with the pesto, kale, beans and tomatoes. Serve warm or cold.
Katie Cavuto, MS, RD Culinary Nutritionist, president of Healthy Bites and dietitian for the Philadelphia Phillies.
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