Sometimes things do not photograph well. Especially brown foods or things with a mushy texture. In this case, it’s a bit of both.
The pesto is the aforementioned “mush” and then there’s the brown farro which doesn’t do the dish any favors either. But you know what? It was easy and delicious and so I’m sharing it nonetheless.
I roasted zucchini, green beans, and cherry tomatoes tossed in olive oil, while the grains cooked in the rice cooker.
At the same time, I massaged half of this pesto into a head of kale.
Eventually I combined it all (including the rest of the pesto).
YUM.
Hot or cold, this is a perfect summer dish. If you have a garden, I bet you have everything on hand to make this right now! And if not, hit up your farmer’s market because tis the season for tomato and basil errrrrythang.
