Farro salad with parsley pesto

For parsley pesto : Blend parsley, walnuts, garlic, parmesan, lemon juice, and 1 tbsp olive oil in a blender until a coarse but kind of smooth paste forms.

Taste and adjust salt and lemon juice.For farro salad : Let the farro cool down after cooking in 1.5 cups water.

In a big bowl, add farro, pesto, tomatoes, onions, sprouts, vinegar.

Mix it all up nicely.

Add salt, black pepper, lemon juicve and red chili flakes and give it a good shake.

Taste and adjust seasoning.

Serve right away or chill it in refrigerator.Before serving garnish with sunflower seeds.