Power of pesto

Not only have I been putting pesto on pizzas, but I've also been trying it in salads. Specifically in this Pesto Power Salad. This salad was just OK - it's definitely a side dish, not a main entree. It might be worth a try if you love pesto and edamame.

Pesto Power Salad
recipe from Bitchin' Camero

Ingredients:

For the pesto:
2 cups basil leaves, loosely packed
1 cup almonds
6 cloves garlic
1 oz. Parmesan cheese
1 cup olive oil
2 tbsp. lemon juice
2 tsp. sea salt (I greatly reduce this amount, you have enough flavor from the other ingredients)
1 tbsp. freshly ground black pepper

4 cups cooked farro (about 2 cups uncooked) - (I used barley)
1 lb. shelled, frozen edamame beans

Directions:

Prepare the pesto by blending all of the ingredients together.

Boil the edamame for 5 minutes then run under cold water.

Cook the farro/barley and add 1/2 the pesto mixture and all of the beans. Freeze remaining pesto for future use.