"That's Amore!" Buddha Bowl

Serves 4

Honey Walnut Pesto

3 cups loosely packed Italian parsley

1/2 cup chopped walnuts 1-2 tbsp honey

2 tbsp lemon juic

2-3 cloves garlic

1/2 cup extra virgin olive oil 1 tbsp water to thin (optional) 3⁄4 tsp salt

Freshly ground black pepper to taste

Bowl Ingredients

3 cups cooked farro

4 cups sauteed eggplant

1 lb roasted broccolini

4-6 cups fresh arugula

2 3⁄4 cups cooked white beans

2-3 cups mixed olives

Garnish with lemon wedges (optional)

  1. Place all pesto ingredients in a blender and puree to desired consistency.

  2. Place all bowl ingredients in 4-6 separate bowls, and serve with pesto.

Ben Mastracco