Epicurean Specialty®

    Farro and Lentil Salad with Pistachio Parsley Pesto

( uses Gourmet Lentil Blend, Farro )

  • 1 lb Farro
  • 2 cups Gourmet Lentil Blend
  • 1 lb Peas, fresh or frozen
  • 3 cup Raw Shelled Pistachios, toasted
  • 3 cup Parsley, loosely packed
  • 3 Tbsp Salt Packed Capers, soaked in warm water to dissolve the salt
  • 1 tsp Dried Chile Flakes
  • 2 cups Extra Virgin Olive Oil
  • 2 Lemons Zested
  • Salt and Pepper
  • Preheat oven to 350F. Bring to boil about 4 cups of salted water. Place lentils in bowl and add about four cups of boiling water to each bowl to cover the lentils and allow lentils to soak for about 30 minutes. Rinse to cool and wash off any excess starches. For the farro, bring a large pot of salted water to a boil. Add the farro and cook like pasta, until 'al dente'. Strain farro through a sieve and rinse under cold water. Pick through and blanch fresh peas or thaw frozen peas. Toast the Pistachios in a 350F oven for about 10 minutes or until crunchy, set aside to cool. In a food processor, place cooled pistachios, parsley, soaked capers, chile flakes, and lemon zest. Pulse the processor while adding the olive oil. The consistency should be a loose pesto that will be mixed with the grains. Combine the cooled grains together; add the peas, season with the pesto. The salad should be just covered in the pesto, not drowning. Any excess pesto can be kept for several days for other salads or dips. Yield: about 12 cups.