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Farro, Cannellini Bean, Parsley Pesto Salad

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 -6
Course: Lunch
Cuisine: Vegan

Ingredients

Parsley Pesto:
  • 1 bunch of parsley roughly 2 cups once stems are picked
  • 1/2 cup extra virgin olive oil
  • 1/3 cup brazil nuts or almonds/walnuts/pine nuts
  • 1 tsp coarse salt
  • 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
  • pepper and salt to taste
  • 1/2 lemon juiced

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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!