Farro Salad With Parsley Pesto

• 1 cup flat leaf parsley roughly chopped
• 1/4 cup walnuts toasted
• 1 garlic clove
• 2 tablespoons Parmesan shredded
• lemon juice to taste
• 1 tablespoon olive oil
• salt to taste
• 1/2 cup farro dry, cooked in 1.5 cups water for 15-20 minutes until soft and chewy
• pesto Parsley
• 1/2 cup tomatoes finely chopped
• 1/4 cup yellow onion red/, chopped
• 4 brussel sprouts medium sized, shredded
• 1 tablespoon balsamic vinegar
• lemon juice to taste
• salt
• black pepper
• red chili flakes optional
• sunflower seeds for garnishing

1. Blend all this in a blender until a coarse but kind of smooth paste forms. Taste and adjust salt and lemon juice.
2. Let the farro cool down after cooking. In a big bowl, add farro, pesto, tomatoes, onions, sprouts, vinegar. Mix it all up nicely. Add salt, black pepper, lemon juicve and red chili flakes and give it a good shake. Taste and adjust seasoning. Serve right away or chill it in refrigerator.
3. Before serving garnish with sunflower seeds.

flat leaf parsley, walnuts, garlic, parmesan shredded, lemon juice, olive oil, salt, farro dry, parsley, tomatoes, yellow onion red, brussel sprouts, balsamic vinegar, lemon juice, salt, black pepper, red chili, sunflower seeds

Taken from www.yummly.com/recipe/Farro-Salad-With-Parsley-Pesto-1657052 (may not work)