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Ingredients
- 1 cups ecoLife® Organic Quick Cook Freekeh
- 2½ cups water
- Pinch of salt
- 2 cups Chopped parsley
- 1 garlic clove chopped
- ½ cup raw almonds
- ¾ cup GrapeOla Grapeseed Oil
- 3 tablespoons grated Parmesan
- Sea salt and black pepper
- ¼ teaspoon crushed red peppers
- 2 cups assorted olives with sun-dried tomatoes, artichokes, olives, capers, eggplants, and bell peppers, sliced
- ¼ cup roughly chopped parsley
- ½ cup torn basil leaves
- ¼ cup lemon juice
- Sea salt and black pepper
Ingredients
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Instructions
- Bring 2 ½ cups water and 1 cup of ecoLife® Organic Quick Cook Freekeh to a boil in medium saucepan. Cover and reduce heat to a simmer. Cook for 10-12 minutes, or until water is While the freekeh is cooking, make the pesto. In a food processor, combine kale, garlic, almond, oil, parmesan, salt and peppers. Process until nice and smooth.
- Combine freekeh, marinated vegetables, parsley, basil, lemon, pesto, and mix until evenly coated in the pesto. Season with more salt and pepper to taste.
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