After a season of indulgence we all need a little “whole” to start the New Year right. In this recipe I used Farro and Lentils but you can easily substitute them for any of the other whole grains, like Quinoa or Brown Rice. Satisfying and hearty, you wont eat as much and your metabolism will get a nice jumpstart
1 big bunch Basil – cleaned and stalks removed
¼ cup Parmesan Cheese- grated
1 clove Garlic
Pinch Sea Salt
Pinch Black Pepper
¼ cup Olive Oil
¼ cup Olive Oil
Blitz all in CuisinArt using first half the olive oil .
Add as much of the remaining the remaining half olive oil slowly until you get your own preferred consistency. This depends on how big a bunch of Basil you actually have.
Try to achieve a Pesto that is not too oily not too dry. Season to taste- salt pepper,cheese.
( Will stay fresh in refrigerator for up to 1 week. To maintain its bright green color, make sure the pesto has a thin layer of olive oil on top.)
prepare Fresh Tomato Sauce
1/3 cup olive oil
5 cloves garlic-chopped
1 bunch fresh basil-(1/2-3/4 cup)chopped
2 cups chopped tomatoes-fresh
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon red pepper flakes(optional)
In a medium size pot heat oil, saute garlic gently and add red pepper. Add the tomatoes, basil, salt and pepper. Cook uncovered for 20-25 minutes.
Boil in salted water
1 cup Farro
1 cup Lentils
Drain and split Farro and Lentils into 2 separate bowls each.
Mix one bowl of Farro with ½ cup of pasta sauce and the other bowl with ¼ cup of pesto.
You may add a little more or less if needed.
Repeat with Lentils.
Resulting in 4 seperate side dishes!!
You may enjoy these hot warm or cold.