Skip to content
Link copied to clipboard

Recipe: Farro with Walnut Pesto and Lacinato Kale

Farro with Walnut Pesto and Lacinato Kale


  1. 4 cups water

  2. 2 cups farro

  3. 1 cup baby arugula

  4. 1 cup fresh basil leaves

  5. 2 cloves garlic

  6. 1/3 cup extra-virgin olive oil

  7. ¼ cup walnuts

  8. 1 lemon, juiced

  9. 1 tsp lemon zest

  10. 2 cups lacinato kale, chopped

  11. 1 can navy beans, rinsed and drained

  12. 1 cup grape tomatoes, halved


  1. Combine farro and water in a medium sized saucepan over high heat. Bring to a boil then cover and simmer for 20-25 minutes. Drain.

  2. Meanwhile, in a food processor, combine the arugula, basil, garlic, oil, walnuts, lemon juice and zest. Puree. Thin with water to desired consistency. Season with salt and pepper.

  3. Toss the farro with the pesto, kale, beans and tomatoes. Serve warm or cold.