Farro salad with parsley pesto

Farro salad with parsley pesto

Farro salad with parsley pesto

45 minutes

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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.

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