Sage Pesto Farro Salad
Ingredients
- 2 c cooked farro
- 1/3 lb/180g green beans
- 1 ear/200g corn
- 1 lb/450g cherry tomatoes
Sage Pesto
- 1 c/35g sage leaves
- 1 c/20g parsley
- 3 cloves/10g garlic
- 1 ½ tsp/2g lemon zest
- 3 tbs/45ml lemon juice
- ½ tsp salt
- ½ tsp pepper
- ½ c/60g walnut pieces
- ¼ c/60ml olive oil
Instructions
- Blend all pesto ingredients in a food processor or blender until a coarse paste.
- Trim green beans and cut into 1 or 1 ½ inch pieces. Blanche in boiling water for 30 seconds and immediately plunge into ice water.
- Blister corn on a grill, under the broiler, or over an open flame (great idea I picked up from Smitten Kitchen.
- Slice tomatoes into halves or quarters depending on size.
- Combine all ingredients and toss with pesto. Keeps well for a day or two in the fridge.