Chilled sorghum in lemony arugula pesto
Current side dish obsession: chilled sorghum tossed in lemony arugula pesto! This nutritious dish can brighten up any meal with just a couple twists of the wrist. With health benefits similar to raw oats, sorghum is rich in protein, the B vitamins niacin, thiamin, and B6, and minerals like iron and manganese. I also personally find it a lot of fun to eat due to its adorable tiny ball shape. Ya I said it. I like eating tiny balls. Don’t be weird.
In the grass family, sorghum is a gluten free grain with a mild flavor making is the perfect canvas for this very addictive, lemony pesto. It’s also known as a high-energy, drought tolerant crop due to its conversion of solar energy and use of water. Next time you might make some quinoa, consider giving sorghum a chance!
This is a base recipe. Feel free to top with your favorite veggie. I’m personally a fan of some chopped heirloom tomatoes this time of year.
Ingredients: 1 cup dried sorghum, follow instructions to cook and allow to cool 1 5oz. box of organic arugula 1 medium garlic clove Zest of one whole lemon Juice of 1 lemon 2 Tbsp toasted walnuts ¼ c olive oil, plus more depending on texture Salt and pepper to taste
Directions: Place all ingredients except cooked sorghum in a food processor or blender and blend until perfectly smooth. If it is not loose enough, add more olive oil until desired consistency is reached. Drizzle over sorghum, toss, and enjoy!