Tuesday, April 20, 2010

Grain and Pesto Salad with Cherry Tomatoes

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This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients. Adjust the quantity of the ingredients depending on what you have, the flavors you like, and the number you're serving. My kids love this and it's easy to whip up in a pinch.
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Grain and Pesto Salad with Cherry Tomatoes
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Ingredients
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Cooked grains (brown rice, farro, or wheat berries)
Salt and pepper
Vinegar
Halved cherry tomatoes (you can use sun dried if you prefer or something else that's seasonal)
Grated Parmesan
Basil, shredded
Pesto (recipe below)
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Directions
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Stir prepared pesto into cooked grains (brown rice, farro, or wheat berries). Season with salt, pepper, and vinegar. Toss in halved cherry tomatoes, grated Parmesan, and some shredded basil.
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Pesto Recipe
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Ingredients
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1/2 clove garlic
1/4 cup nuts
2 cups herbs
1/4 cup olive oil
1/2 cup cheese
Salt and pepper
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Directions
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In a food processor, finely chop 1/2 clove garlic. Add 1/4 cup nuts and grind. Add 2 cups herbs and process with 1/4 cup olive oil. Add 1/2 cup cheese (if using) and process to combine. Season with salt and pepper.
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(From Body+Soul, January/February 2010)
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1 comment:

Megan Walker said...

oooh, that looks really yummy Sabina! :D

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