Use your favorite roasted 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.
2cupscooked farrofrom 1 cup uncooked, follow directions on package
1cupcooked black lentilsor chickpeas
2cupsarugulanot for pesto
1/4cuptoasted pumpkin seedsnot for pesto
Pesto
4cupsarugula
1cloveof garlicminced
¾cuptoasted pumpkin seedstoasted in oven at 350° for 8 minutes
¼cupolive oil
2tbsplime juicefreshly squeezed
1tspsea salt
1tspblack pepperfreshly ground
½tspchili powder
Instructions
Roast Veggies
Preheat oven to 350° and line 2 baking sheets with parchment paper.
Toss the cauliflower and butternut squash with oil, and spread evenly onto the baking sheets. Each veggie with its own sheet.
Sprinkle some sea salt over the veggies, then roast for 40 minutes, or until tender.
Place the farro and lentils in a large bowl, and set aside.
Pesto
Place all ingredients, except the olive oil, in a food processor, and blend until combined.
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.
Assemble
Pour 1 cup of the pesto into the mixing bowl with the farro and lentils, and stir well to coat.