Our homemade pesto shines in this wholesome, gluten-free salad
Bursting with fresh garden herbs and vegetables, pesto is not only full of antioxidants, but it also gives simple dishes instantly elevated flavor. And nowhere is that more apparent than in this simple spring tabbouleh. It’s also extremely versatile. Just add a little more liquid to our Sun-Dried Tomato Pesto, and it makes a great sauce for pasta or polenta.
Did You Know? Sun-dried tomatoes contain a higher concentration of lycopene and vitamins A and C than fresh tomatoes.
- ½ cup sorghum, rinsed and drained
- ½ cup Sun-Dried Tomato Pesto (see recipe below)
- 1 English cucumber, peeled and diced (2 cups)
- 2 cups halved grape or cherry tomatoes
- 1 cup chopped fresh basil, parsley, or cilantro
- 8 green onions, thinly sliced (1 cup)
- 2 Tbs. lemon juice
- Combine sorghum and 1 cup water in medium saucepan; bring water to a boil. Cover pan, reduce heat to medium-low, and simmer 1 hour, or until grains are tender. Drain, and transfer to bowl.
- Stir pesto into hot sorghum, then allow mixture to cool. Once sorghum is cool, stir in remaining ingredients, and season with salt and pepper, if desired. Let stand 1 hour or refrigerate overnight for best flavor.
- 3 oz. dry-pack sun-dried tomatoes, sliced (1 cup)
- 1 cup packed fresh basil, parsley, or cilantro leaves
- 3 cloves garlic, peeled
- ½ cup olive oil
- ½ tsp. salt, optional
- ¼ tsp. freshly ground black pepper
- Place sun-dried tomatoes in small bowl, and cover with boiling water. Let soak 5 minutes, then drain, and discard liquid. Cool.
- Place tomatoes, basil (or parsley or cilantro leaves), and garlic in food processor, and process until finely chopped. With motor running, add oil in steady stream, and process until smooth. Season with salt (if using) and pepper.