Spring Vegetable Grain Bowls with Pistachio Pesto
This recipe yields more pesto than you'll need. Store any that's left over in the refrigerator for one week or freeze for up to three months.
Servings 4
Ingredients
- 1 ½ cups farro
- 3 cups water
- 1 small bunch carrots about 8, peeled
- 1 bunch asparagus trimmed
- 1 bunch radishes quartered
- 1 leek sliced in half lengthwise
- 1 cup frozen peas thawed
- 1 tablespoon olive oil
For the pistachio pesto:
- 1 cup pistachio meats
- ⅓ cup olive oil
- ¼ cup fresh basil
- ¼ cup grated parmesan cheese
Instructions
- Heat your oven to 400ºF.
- Add the farro and water to a saucepan and bring to a boil. Cover and reduce heat to low; simmer 10 minutes. Remove from heat and let sit 5 minutes.
- Arrange the carrots, asparagus, radishes, and leek on a baking sheet Drizzle with olive oil and season with salt and pepper. Roast 15-20 minutes, or until the carrots are tender. Slice the leeks crosswise.
- While the vegetables cook, prepare the pesto. Add the pistachios, olive oil, and basil to a blender. Blend on high until smooth. Add the parmesan and pulse until combined. Season with salt and pepper. Thin the pesto with additional oil if desired.
- To serve, stir 1 Tablespoon of the pesto into the farro, then divide the farro between four bowls. Top with the vegetables and another dollop of pesto.