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Basil and arugula. Arugula and spinach. Take a walk on the wild side with basil, spinach, and arugula. Heck, throw in that little bit of parsley or kale too. Who’s the most flexible meal? Pesto!

From spicy with walnuts to springy with pine nuts, peas, and a squeeze of lemon—think of your most versatile friend, that’s pesto.

This past week, we had it baaad for homemade; the fridge allowed for a few tears of basil and lots of arugula and spinach. Dave’s into sauce sucking noodles, while farro is my “go to” grain. It takes two to make a thing go right, so both of course.

My plan wasn’t to combine, but when grain met noodle, undeniable beauty and texture ensued.

As for leftovers, old habits came a knockin’: he noodle, me farro, both absorbing saucy goodness.

All Mighty Pesto

Garlic – we love, so use a full bulb, but if that’s too much reduce to your liking.

Greens – a couple or combination of a few. Parsley lightens the taste.

Nuts – pine nuts, walnuts, or pecans—on a piece of foil in the toaster oven or in a dry pan (while stirring) over medium-low, toast until fragrant,  then cool.

Cheese – we use one or a mix of asiago/parmesan/pecorino, but sometimes manchego too.

Consistency – paste or sauce, the choice is yours. If wanting saucier—add more oil, water or lemon juice.

Top of the Pasta to you

Drizzle mushrooms and tomatoes with olive oil, then sprinkle with garlic salt and pepper. Roast until flavor deep and blistery good.

Combine

Nuts, garlic, jalapeño (crushed red peppers can be used instead), salt, pepper and half the cheese. Pulse to combine.

Add greens

While the machine spins, add oil and lemon juice; process. Then add remaining cheese and capers (if using); blend for another minute.

Farro, A love story.

Have you had? I’ll never forget the first taste and craved every time since. Never have I brimmed a bag of one single grain. This plump full figured spelt, maybe bulger looking grain is undeniable in taste and texture. Once prepared, this oblong grain has a firm yet tender bite. Love, I say. And loved by way of fiber, protein and an array of vitamins.

But How?

This depends on which of three kinds of farro purchased: pearled (15-20 minutes), semi-pearled (25-30), or whole (25-30).

For whole:

Bring 3 cups salted water or broth to a boil over high heat; add farro then cover, maintaining a simmer (bubbles) for 25-35 minutes until water is absorbed. Fluff.

* If overnight soaked, simmer for 10 to 15 minutes.

Wish you were here.

Can you tell we no longer have ingredients to make more.