Serves 2

• 3 Carrots
• 1 cup Lightly Packed Carrot Top Leaves (washed and stems removed)
• ½ lb Farro
• 1 Scallion, sliced thinly
• 3 Tbsp Pine Nuts (almonds, walnuts, or pistachios will work, too)
• 1 Lemon
• 6 Tbsp Olive Oil
• 1 clove Garlic
• ¼ cup Grated Parmesan or Pecorino Cheese (optional)
• Sea Salt and Pepper

Preheat oven to 400 degrees. Farro will cook faster if you soak it one hour in bowl covered with hot water. After soaking, drain farro and rinse in colander. Heat saucepan over medium heat. Add 1 tablespoon olive oil to pan, and then farro. Stir to coat; then toast farro 2 minutes until it smells nutty. Add two cups water, bring to simmer, cover, and cook 45 minutes, or until tender, stirring occasionally. If water hasn’t fully absorbed, strain.

Slice carrot in half lengthwise and then into diagonal slices, ½-inch thick. Toss with one tablespoon olive oil, sea salt, and pepper and roast twenty minutes, or until tender. In cast iron pan or toaster oven, toast nuts five minutes, until golden brown.

In food processor, combine carrot leaves, 6 tablespoons olive oil, garlic, and some sea salt and process until finely minced. Add toasted nuts and pulse until finely chopped. Add Parmesan, if using, and pulse enough to combine. Taste and season to your liking.

 Combine cooked farro, ¼ cup pesto, roasted carrots, and lemon juice. Garnish with sliced scallion.