Farro With Winter Pesto
- Level: Easy
- Yield: 4 servings
- Total: 20 min
- Active: 20 min
Directions
- Cook 2 cups quick-cooking farro as the label directs. Reserve 1/2 cup cooking liquid; drain. Puree 1 cup each Tuscan kale and Swiss chard and 1/4 cup toasted walnuts in a food processor. Slowly add 1/4 cup each cooking liquid and olive oil. Pulse in 1/4 cup grated Parmesan; season with salt and pepper. Toss with the farro, thinning with more cooking liquid. Top with Parmesan.