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5 from 3 votes

Pesto Farro & Baby Kale Salad

Author - Gena Hamshaw


Tahini Pesto

  • 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


  • Cook the farro according to package instructions.
  • While the farro cooks, make the pesto. Combine all of the ingredients into a food processor. Process for a couple minutes, or until the pesto is smooth. 
  • Combine the cooked farro, kale, and artichoke hearts in a mixing bowl. Add the pesto. Fold the ingredients together to combine well. Taste the farro and adjust salt, pepper, and lemon as needed. Top the salad with the tofu and serve.