Farro salad with parsley pesto

Healthy farro salad with parsley pesto. Tasty way to use pesto in a salad.

Serves 2-3
For parsley pesto :
1 cup flat leaf parsley, roughly chopped
1/4 cup walnuts, toasted
1 garlic clove
2 tbsp parmesan, shredded
Lemon juice to taste
1 tbsp olive oil
Salt to taste
For Farro salad :
1/2 cup farro dry, cooked in 1.5 cups water for 15-20 minutes until soft and chewy
Parsley pesto
1/2 cup tomatoes, finely chopped
1/4 cup red/yellow onion, chopped
3-4 medium sized brussel sprouts, shredded
1/2-1 tbsp balsamic vinegar
Lemon juice to taste
Salt and black pepper to taste
Red chili flakes (optional)
Sunflower seeds for garnishing
For parsley pesto :
Blend all this in a blender until a coarse but kind of smooth paste forms. Taste and adjust salt and lemon juice.
For farro salad :
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.
Before serving garnish with sunflower seeds.