For the pesto:
Prepare the pesto by blending all of the ingredients together in a blender or food processor until there are no large pieces of basil, cheese, garlic
or almonds. If you don’t have an appliance you can also mince everything as finely as possible and stir. Set aside.
Boil the edamame in a pot of water for about 5 minutes, or until they are tender and not mushy. Drain and run with cold water.
In a large bowl, toss the farro with the edamame and half the pesto mixture. Taste and see if it needs more pesto. Add more to taste. Reserve any
leftover pesto in an airtight container for up to a week, or freeze it in a plastic bag and it will keep for a couple of months. (I plan to use my
leftover on a pizza later this week.)
Makes 8 – 10 side servings and 4 – 6 main servings.
*Note: before you cook your grains, toast them by setting the pot over medium high heat. Add the grains and stir for about 5 minutes, or until they
start to turn golden and become fragrant. Add the water and proceed with cooking.
- 2 cups basil leaves, loosely packed
- 1 cup almonds
- 6 cloves garlic
- 1 oz. Parmesan cheese, cut into small-ish pieces
- 1 cup olive oil
- 2 tbsp. lemon juice
- 2 tsp. sea salt
- 1 tbsp. freshly ground black peppers
- 4 cups cooked farro (about 2 cups uncooked)*
- 1 lb. shelled, frozen edamame beans
Prepare the pesto by blending all of the ingredients together in a blender or food processor until there are no large pieces of basil, cheese, garlic
or almonds. If you don’t have an appliance you can also mince everything as finely as possible and stir. Set aside.
Boil the edamame in a pot of water for about 5 minutes, or until they are tender and not mushy. Drain and run with cold water.
In a large bowl, toss the farro with the edamame and half the pesto mixture. Taste and see if it needs more pesto. Add more to taste. Reserve any
leftover pesto in an airtight container for up to a week, or freeze it in a plastic bag and it will keep for a couple of months. (I plan to use my
leftover on a pizza later this week.)
Makes 8 – 10 side servings and 4 – 6 main servings.
*Note: before you cook your grains, toast them by setting the pot over medium high heat. Add the grains and stir for about 5 minutes, or until they
start to turn golden and become fragrant. Add the water and proceed with cooking.