Farro Salad with Roasted Carrots and Kale Pesto
Preheat oven to 400 degrees. The farro will cook faster if you soak it in a bowl, covered with hot water for an hour. After soaking, drain and rinse in a colander. Heat a saucepan over medium heat. Add 1 tablespoon olive oil to the pan, and then the farro. Stir to coat the farro in oil and toast for 2 minutes until it smells nutty. Add two cups of water, bring to a simmer, cover and cook for 45 minutes, or until tender, stirring occasionally. If the water hasn’t fully absorbed, strain. Slice the carrots in half lengthwise and then into diagonal slices, ½” thick. Toss with one tablespoon of olive oil, salt and pepper and roast for 20 minutes or until tender. In a cast iron pan or toaster oven, toast the nuts for 5 minutes, or until they turn golden brown. In a food processor, purée the nuts and the garlic with a tablespoon of olive oil until smooth. Add the kale and the zest and juice from lemon and with the motor running, drizzle ¼ - ½ cup olive oil into the pesto until desired consistency. Season with salt and pepper. Combine the cooked farro with a ¼ cup of pesto, the roasted carrots, and a squeeze of lemon juice. Serve immediately or keep in the fridge for up to 3 days.