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Kitchen Notebook

August 15, 2018

Farro Salad with Roasted Carrots and Kale Pesto

60 Mins

Farro Salad with Roasted Carrots and Kale Pesto


Serves 2

Serves 2



  • ½ lb Farro
  • 2-3 Carrots
  • 2 cups torn Kale, stems removed
  • 2 cloves Garlic
  • 1/4 to 1/2 cup Nuts of your choice
  • 1 Lemon, zested and juiced
  • ⅓ - ½  cup Olive Oil
  • Sea Salt and Pepper

 

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.

60 Mins Veg

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60 Mins Veg


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