Farro salad with parsley pesto

Farro salad with parsley pesto

Farro salad with parsley pesto

45 minutes

Grocery List via Instacart Instacart
Details
  • Serving Size:   2
  • Weight Watchers:   12 Points
Cuisine
  • side dish
  • lunch
  • main course
  • salad
  • main dish
  • dinner
Comments
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

Let the farro cool down after cooking in 1.5 cups water. In a big bowl, add farro, pesto, tomatoes, onions, sprouts, vinegar.

Mix it all up nicely.

Add salt, black pepper, lemon juicve and red chili flakes and give it a good shake. Taste and adjust seasoning.

Serve right away or chill it in refrigerator.Before serving garnish with sunflower seeds.

AI Assistance 
Personal Notes 
Personal Tags 

Tags easily organize your Recipe Library

Comments

Suggested Recipes

Pho With Zucchini Noodles
Pho With Zucchini Noodles

Pho With Zucchini Noodles is a gluten free and dairy free main course. For $8.15 per serving,

30 minutes