Anti Inflammatory Pesto-Walnut Sorghum & Kale Pilaf
Whole-grain sorghum, Tuscan kale, and a bright walnut-basil pesto come together in a bowl that's genuinely satisfying — chewy, herby, and layered with flavor in every bite. Sorghum is an underrated grain that brings a pleasantly nutty chew, and toasting it in olive oil before simmering in low-sodium chicken broth deepens that flavor right from the start. The homemade pesto skips the cheese entirely in favor of nutritional yeast and fresh lemon juice, which keeps things dairy-free while still delivering that savory, umami-rich punch you want. Walnuts pull double duty here — blended into the pesto for body and toasted whole for crunch on top — and they're one of the most well-regarded nuts for supporting an anti-inflammatory approach to eating. Garlicky wilted kale rounds out the dish with dark leafy greens that hold up beautifully against the hearty grain. A finish of lemon zest lifts everything and keeps the flavors feeling fresh rather than heavy. This recipe serves four and comes together with simple, whole-food ingredients that do all the work for you.
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Learn more →Ingredients
4 servings
For the pilaf
- 1 cup whole-grain sorghum, rinsed
- 2 ½ cups low-sodium chicken broth
- 1 tbsp extra-virgin olive oil
- ½ tsp salt
For the pesto
- 2 cups fresh basil leaves, packed
- ¼ cup raw walnuts (for pesto)
- ¼ cup extra-virgin olive oil
- 2 cloves garlic
- 2 tbsp nutritional yeast
- 1 tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
For the kale
- 1 tbsp extra-virgin olive oil
- 4 cups tuscan kale (lacinato), stems removed, leaves roughly chopped
- 2 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes (optional)
- ¼ tsp salt
For finishing
- ½ cup raw walnuts, roughly chopped
- 1 tsp lemon zest
- salt and pepper, to taste
Instructions
- 1
Heat 1 tbsp olive oil in a medium saucepan over medium heat until shimmering. Add the rinsed sorghum and stir for 2 minutes, until the grains smell nutty and look lightly toasted.
- 2
Pour in the chicken broth and add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a low simmer, cover, and cook for 45–50 minutes, until the sorghum is tender with a slight chew and most of the liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
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