Pesto Salad with Salmon

Last week I bookmarked a recipe on one of my favorite food blogs, Bitchin' Camero. I emailed it to Mary Katherine & she & Marshall made it, added salmon & reported back that it's DELICIOUS. John & I made it tonight. It's one of the best things we've made, and healthy to boot!

Pesto Power Salad

Makes 4-6 main servings, or 8-10 side servings


For the pesto:
2 cups basil leaves, loosely packed
1 cup almonds
6 cloves garlic
1 oz. Parmesan cheese, cut into small pieces
1 cup olive oil
2 tbsp lemon juice
2 tsp sea salt
1 tbsp freshly ground black pepper

*4 cups cooked farro (2 cups uncooked)
**1 lb (16 oz.) shelled, frozen edamame beans


Prepare the farro. (Mine took 30 minutes to cook, plus cool time.)

Boil the edamame in a pot of water for 5 minutes. Drain and run with cold water.

Prepare the pesto by blending all of the ingredients in a food processor until there are no large pieces of basil, cheese, garlic or almonds. Set aside.

In a large bowl, toss the farro with the edamame and half the pesto mixture. Taste & see if it needs more pesto. Add more to taste. Reserve any leftover pesto in an airtight container for up to a week, or freeze it in a plastic bag & it will keep for a couple of months.

*I had a hard time finding farro. I finally found it at Whole Foods, but had to be led to it & literally took the last bag. Is farro trending?

**I also had a hard time finding "1 lb" of edamame. The bags of frozen edamame at Trader Joe's are 12 oz. After quizzing every employee at Trader Joe's, I found out 1 lb is 16 oz, so I bought 2 bags. Whatever.

Kim's Notes:

This makes a ridiculous amount of food. Mary Katherine warned me to cut it in half, but I had already bought all of the ingredients. I'll be (happily) eating this for lunch all week. I had a lot of leftover pesto, too, which is never a bad thing. And on that note, this is hands-down the best pesto I've ever made. I think it's the almonds & the fact that I bought manned-up & bought the good cheese, which I rarely do (hooray for having a job!).

John & I both LOVED this meal & will probably be making it fairly frequently. We made salmon fillets to go with it tonight, but I would happily eat it alone or as a side dish with pretty much anything. It's so good! Thanks, Bitchin' Camero!

New Clothes!

Weekend Wrap Up: Nothing But Food & Books Edition