Farro with Spinach Pesto

Ingredients:
4 cups low sodium chicken broth
1 pound farro
2 cloves garlic, peeled
2 cups spinach leaves, stems removed
1 cup flat leaf parsley
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 cup extra virgin olive oil
Parmesan Cheese, grated (optional)

Direction:
In a large saucepan over high heat, boil low sodium chicken broth. Add farro, reduce heat and simmer covered until tender, about 25 minutes.
In food processor, combine garlic, spinach and parsley. Pulse to coarsely chop. Add vinegar, salt, pepper and olive oil. Pulse until mixture comes together.
Toss warm farro and pesto, serve with grated parmesan cheese.
Recipe makes 8 servings.
Nutrition information per serving:
Calories: 254, Protein: 17g, Fat: 4g, carbohydrates: 37g, sodium: 164mg, fiber: 3g

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