Cashew Free Pesto-Walnut Sorghum Pilaf with White Beans & Kale
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Learn more →Ingredients
4 servings
For the pilaf
- 1 cup whole-grain sorghum, rinsed
- 2 ½ cups low-sodium vegetable broth
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- ½ tsp fine sea salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- ½ tsp ground turmeric
- 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
- 4 cups tuscan kale (lacinato), stems removed, leaves roughly chopped
For the walnut pesto
- 2 cups fresh basil leaves, loosely packed
- ½ cup raw walnuts
- 2 cloves garlic
- ¼ cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- ¼ tsp fine sea salt
- 2–3 tbsp water, as needed to thin
For serving
- lemon wedges, for serving (optional)
- red pepper flakes, for serving (optional)
Instructions
- 1
Make the walnut pesto: combine the basil, raw walnuts, 2 garlic cloves, lemon juice, and 1/4 tsp salt in a food processor. Pulse 8–10 times until coarsely chopped. With the machine running, drizzle in the 1/4 cup olive oil and process until the pesto is mostly smooth with a little texture, about 30 seconds. Add water 1 tbsp at a time until the pesto is loose enough to stir easily into grains. Taste and adjust salt. Set aside.
- 2
Heat 2 tbsp olive oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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