Farro with Kale Pesto, Shaved Zucchini and More Kale

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I had a very strong commitment to kale last week in an attempt to negate all the lollapalooza fun of the previous weekend. This kale pesto one ups the health of a regular pesto while tasting pretty much the same. I added an extra boost of chopped kale when the whole dish is done which means this packs two bunches of kale into one farro salad. You could leave out the second kale bunch if you are not in a post-lolla detox like I was. You could also grill the zucchini before adding it if you have a little extra time (I was on a kale mission: no time to pass go, collect $200 or grill zucchini).

Inspired by domesticateme

You’ll need:

1 bunch lacinato/tuscan kale

2 cups uncooked farro

2 small zucchini (or one medium)

Juice of half a lemon

Salt/Pep

For kale pesto:

1/3 cup toasted pine nuts

2 large garlic cloves

1 bunch lacinato/tuscan kale

1 lemon zested/juice

0.5 cup parmesan cheese

0.5 cup plus two tablespoons extra virgin olive oil

Salt/Pep

First, cook your farro according to the package directions. Strain and set aside.

Using a mandolin or vegetable peeler, shave zucchini into thin ribbons. Chop into bite sized (1-2 imch) pieces and place in a bowl with juice of half a lemon, salt/pep.

Now make your pesto. Toast the pine nuts (just in a dry pan over medium heat- keep an eye on them!). Remove center ribs from kale and place in blender with the pine nuts. Add garlic, lemon juice/zest and 1/3 cup parmesan. Pulse. Drizzle in olive until smooth. Seasons with salt/pep.

Remove center ribs from second bunch of kale and chop into bite sized pieces. Massage a little salt into the kale to break it down. Add kale and kale pesto (holy kale) to the farro. Layer the farro on a serving dish with the zucchini and remaining parmesan. Serve room temperature or cold. Holds well in the fridge (might need to toss with a little olive/lemon juice to liven it up when serving from the fridge).

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