Arugula Pesto + Farro Pilaf
Prep time
Cook time
Total time
Use your favorite roast vegetables in this recipe. I often make this with sweet potatoes, carrots, and broccoli, and in the warmer months I make it with grilled summer squash and peas. Pesto makes any combination complete. Any leftover pesto will keep refrigerated for up to 4 days. This pesto recipe was adapted from my favorite pesto recipe, the Cilantro Pepita Pesto from Sprouted Kitchen.
Serves: 6
  • 1 head cauliflower, florets chopped
  • 1 small butternut squash, cubed (about 5 cups)
  • 3 tbsp grapeseed or canola oil
  • 2 tsp sea salt
  • 2 cups cooked farro (from 1 cup uncooked, follow directions on package)
  • 1 cup cooked black lentils (or chickpeas)
  • 2 cups arugula, not for pesto
  • ¼ cup toasted pumpkin seeds, not for pesto
  • 4 cups arugula
  • 1 clove of garlic, minced
  • ¾ cup toasted pumpkin seeds (toasted in oven at 350° for 8 minutes)
  • ¼ cup olive oil
  • 2 tbsp lime juice, freshly squeezed
  • 1 tsp sea salt
  • 1 tsp black pepper, freshly ground
  • ½ tsp chili powder
Roast Veggies
  1. Preheat oven to 350° and line 2 baking sheets with parchment paper.
  2. Toss the cauliflower and butternut squash with oil, and spread evenly onto the baking sheets. Each veggie with its own sheet.
  3. Sprinkle some sea salt over the veggies, then roast for 40 minutes, or until tender.
  4. Place the farro and lentils in a large bowl, and set aside.
  1. Place all ingredients, except the olive oil, in a food processor, and blend until combined.
  2. Pour in the olive oil while the food processor is still blending, and continue to blend another few 30 seconds, or until combined, and not too smooth/pureed.
  1. Pour 1 cup of the pesto into the mixing bowl with the farro and lentils, and stir well to coat.
  2. Stir in the roast vegetables, and extra arugula.
  3. Season with more sea salt to taste.
  4. Serve with toasted pumpkin seeds.
Recipe by Sweet Potato Soul by Jenné Claiborne at