Farro and Cannellini Salad with Parsley Pesto

Salad

• 1 cup of pre-cooked farro
• 3 cups of water
• ½ cup teaspoon salt
• 1 can (15 ounces) cannellini beans, drained
• Pepper to taste

Pesto

• 1 bunch of parsley (roughly 2 cups)
• ½ cup olive oil
• 1 teaspoon Himalayan salt
• ¼ cup nutritional yeast
• 2 tablespoons rice vinegar
• 4 cloves garlic
• 2 tablespoons water

Topping

• ⅓ cup walnuts, chopped
• 1 lime

1. Salad: In a medium pot, add farro, salt and water. Bring to a boil then reduce heat and simmer for 10 minutes. Drain.
2. Pesto: In a blender or food processor gradually add all pesto ingredients except walnuts, finish with water if needed.
3. In a large bowl, combine farro and canellini.
4. Fold in pesto and walnuts over farro and cannellini one spoon at a time.
5. Squeeze lime over salad, serve warm.