Farro salad with parsley pesto
Ingredients
- 1/2-1 tbsp balsamic vinegar
- black pepper to taste
- 3-4 medium brussels sprouts, shredded
- 1/2 cup farro dry
- 1 cup flat leaf parsley, roughly chopped
- 1 garlic clove
- Lemon juice to taste
- 1 tbsp olive oil
- 2 tbsp parmesan, shredded
- Red chili flakes
- 1/4 cup red/yellow onion, chopped
- Salt to taste
- Sunflower seeds for garnishing
- 1/2 cup tomatoes, finely chopped
- 1/4 cup walnuts, toasted
- 1.5 cups water
Instructions
For parsley pesto Blend parsley, walnuts, garlic, parmesan, lemon juice, and 1 tbsp olive oil in a blender until a coarse but kind of smooth paste forms. Taste and adjust salt and lemon juice.For farro salad
Serve right away or chill it in refrigerator.Before serving garnish with sunflower seeds.
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