Farro, Cannellini Bean, Parsley Pesto Salad
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Farro, Cannellini Bean, Parsley Pesto Salad
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
Parsley Pesto:
- 1 parsley roughly 2 cups once stems are picked, bunch
- 1/2 cup extra virgin olive oil
- 1/3 cup brazil nuts or almonds/walnuts/pine nuts
- 1 tsp salt coarse
- 4 cloves garlic
- 1/4 cup nutritional yeast
- 1/2 lemon juiced
Salad
- 2 cups farro, rinsed and drained well
- 6 cups water
- 2 cups spinach
- 1 can 540 mL/19 fl oz white kidney/cannellini beans
- 1/3 cup parsley pesto
- black pepper to taste
- salt to taste
- 1/2 lemon juiced
Instructions
- To make the parsley pesto, in a food processor, combine parsley, olive oil, nuts, salt, garlic, nutritional yeast and lemon juice and process until uniform in texture and the parsley has been completely chopped into small bits.
- Cook farro in 6 cups of water over medium heat. Cover and stir occasionally to check texture. Once cooked through (the ends will have popped a bit and they'll be tender and chewy), add the spinach and cook until wilted. Drain and rinse with cold water and drain.
- To make the salad, toss farro, spinach, beans, and parsley pesto until well combined. Add salt and pepper to taste, and drizzle lemon juice on top to serve!
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