As much as we love a nice summery basil pesto, we are also very fond of this winter version made with hearty, earthy kale and Swiss chard. And while we enjoy it paired with nutty farro, it would be delicious on pasta, spooned over fish or steak, or spread onto a sandwich.
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Instructions
- 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.