Here we are again farro. You ancient grain you. I am addicted.
This week’s lunch is a fall inspired dish, Farro Roasted Vegetables with Carrot Top Pesto. There isn’t a large selection of squash available yet, so I used acorn squash instead of a delicata. The substitution tasted just fine and I used fresh basil from my urban garden for the carrot top pesto. One note, don’t use 1.5 teaspoon of salt for the pesto. It was way to salty. I made a new batch of pesto and only used .5 teaspoon and that seemed to be a better fit.