Jessica Ivey: Pistachio Pesto Farro and Veggie Bowls

Jessica Ivey: Pistachio Pesto Farro and Veggie Bowls


For the Roasted Vegetables:

2 tablespoons olive oil

½ teaspoon garlic powder

⅛ teaspoon salt

¼ teaspoon black pepper

4 cups fresh broccoli florets

2 red bell peppers, cut into quarters

1 medium-size red onion, cut into thick slices

For the Pesto:

2 cups packed fresh spinach leaves

1 cup packed fresh basil leaves

2 tablespoons lightly salted shelled Wonderful Pistachios

2 tablespoons shredded Parmesan cheese (optional)

1 ½ tablespoons fresh lemon juice

⅛ teaspoon salt

⅛ teaspoon black pepper

1 clove garlic

¼ cup olive oil

For the Bowls:

3 cups cooked farro

½ cup lightly salted shelled Wonderful Pistachios, chopped


1. For the Roasted Vegetables: Preheat oven to 450˚F. Combine 2 tablespoons olive oil, the garlic powder, ⅛ teaspoon salt, and ¼ teaspoon pepper in a large bowl. Add broccoli, bell pepper, and onion, tossing to coat. Spread on a large rimmed baking sheet.

2. Roast vegetables 20 minutes, stirring halfway through. When bell peppers are cool enough to handle, cut into bite-sized pieces.

3. For the Pesto: Combine spinach leaves, basil leaves, pistachios, Parmesan cheese (if using), lemon juice, salt, pepper, and garlic in a food processor. Cover and pulse until well blended, scraping down sides as needed. With food processor running, slowly drizzle olive oil through chute to create a thick, creamy emulsion.

4. For the Bowls: Toss farro with desired amount of pesto. Divide evenly among four bowls or meal prep containers. Top evenly with roasted vegetables and chopped pistachios. Add additional pesto, if desired.

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