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Farro with walnut pesto and lacinato kale

November 14, 2014 Recipes


  • 4 cups water
  • 2 cups farro
  • 1 cup baby arugula
  • 1 cup fresh basil leaves
  • 2 cloves garlic
  • ⅓ cup extra-virgin olive oil
  • ¼ cup walnuts
  • 1 lemon, juiced
  • 1 tsp lemon zest
  • 2 cups lacinato kale, chopped
  • 1 cup grape tomatoes, halved


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.

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.

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

[Via Katie Cavuto, RD]