Pesto Farro Baby Kale Salad
Ingredients
- 1 heaping cup fresh basil leaves
- 1 small clove garlic, roughly chopped
- 1/4 cup tahini
- 1/4 teaspoon fine salt
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon nutritional yeast
- 1/4 cup water
- freshly ground black pepper, to taste For the Salad
- 1 cup dry farro
- 1 cup artichoke hearts (marinated or water packed is fine), quartered
- 2 cups baby kale or arugula
- 4 ounces smoked tofu, sliced or cubed
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