Cooking Instructions
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Step 1
Combine
Farro (190 g)
and water in a medium pot over medium heat. Bring farro to a boil and let simmer about 60 minutes, or until tender.
Step 2
Preheat oven at 425 degrees F (220 degrees C).
Step 3
Spread
Carrots (4)
,
Cauliflower (1/2 head)
,
Red Chili Pepper (1/2)
,
Fennel Bulb (1)
,
Red Onion (1/2)
, and
Garlic (2 cloves)
in a single layer on a large baking sheet. Drizzle with
Olive Oil (60 mL)
and season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 4
Roast 45-60 minutes, or until vegetables are tender. During final 10-15 minutes, add
Chickpeas (1 can)
and
Artichokes (1 jar)
. After roasting, remove garlic and mince.
Step 5
Prepare pesto. In a food processor or blender, combine
Fresh Parsley (45 g)
,
Fennel Leaves (15 g)
,
Garlic (3 cloves)
,
Red Wine Vinegar (15 mL)
, and
Crushed Red Pepper Flakes (as needed)
. Pulse until combined, and slowly add
Extra-Virgin Olive Oil (60 mL)
while the food processor is running until fully combined. Add
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 6
In a large bowl, combine farro, roasted vegetables/chickpeas,
Capers (30 g)
and parsley pesto. Enjoy!
