Grain Salad with Use-It-All-Up Pesto

Grain Salad with Use-It-All-Up Pesto is a hearty and flavorful dish that combines whole grains, such as farro, quinoa, or barley, with a vibrant pesto made from a mix of herbs, greens, and whatever ingredients you have on hand. The pesto is a great way to use up leftover herbs, greens, or even vegetables, making it a perfect zero-waste recipe. The grains provide a chewy, satisfying base, while the pesto adds a fresh, garlicky kick that ties everything together.

I first made this salad when I was looking for a way to clean out my fridge and ended up with a delicious, customizable dish. The pesto turned out to be a great way to use up leftover herbs and even a handful of spinach, and it perfectly complemented the grains. What I love most about this recipe is its versatility—you can mix and match your favorite grains, throw in some roasted vegetables, nuts, or cheese, and use whatever pesto ingredients you have available. Whether served as a light meal on its own or as a side dish, Grain Salad with Use-It-All-Up Pesto is a delicious, healthy way to reduce food waste while enjoying a fresh, vibrant meal!

Perfect for:

Meal prep
Lunches and dinners
Potlucks
Healthy, light meals
Vegetarian and vegan diets

Why You’ll Love This Recipe

Here are 10 reasons why Grain Salad with Use-It-All-Up Pesto will become your go-to salad:

Versatile and Customizable: You can mix and match grains and veggies to suit your preferences or what you have available.
Flavorful Pesto: The pesto sauce is packed with fresh herbs, nuts, and garlic, adding a punch of flavor to every bite.
Satisfying and Filling: With hearty grains and nutrient-dense veggies, this salad will keep you full and energized.
Perfect Make-Ahead Dish: Make it ahead and store it in the fridge for a quick and easy meal during the week.
Packed with Nutrients: Full of fiber, healthy fats, and plant-based protein, this salad is a nourishing choice.
Great for Leftovers: The pesto sauce is a fantastic way to use up extra herbs, nuts, or cheese you have left over from other recipes.
Easy to Prepare: You can cook the grains and vegetables in advance, making assembly quick and easy when you’re ready to eat.
Fresh and Seasonal: Use seasonal vegetables to bring out the best flavors, whether it’s roasted root vegetables or fresh greens.
Perfect for Any Meal: Serve it as a light lunch or as a side dish for dinner.
Vegan and Gluten-Free Option: Swap out ingredients for your dietary needs, like using gluten-free grains or a vegan pesto alternative.

Preparation and Cooking Time

Total Time: 1 hour
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Servings: 4-6 servings
Calories per serving: Approximately 350-400 calories
Key Nutrients: Protein: 12g, Carbs: 40g, Fat: 18g

Ingredients

For the Grains:

1 cup quinoa
1 cup farro or rice
2 cups water or vegetable broth
Salt to taste

The Vegetables:

1 cup cherry tomatoes, halved
1 cup cucumber, diced
½ cup red bell pepper, chopped
¼ cup red onion, thinly sliced
1 avocado, diced (optional)

For the Pesto:

1 cup fresh basil leaves
¼ cup parsley (optional)
¼ cup nuts (pine nuts, walnuts, or almonds)
2 tablespoons nutritional yeast (or Parmesan, optional)
1 clove garlic
¼ cup olive oil
1 tablespoon lemon juice
Salt and pepper to taste

Optional Garnish:

Crumbled feta or goat cheese (optional)
Roasted sunflower seeds

Ingredient Highlights

Fresh Herbs: Basil and parsley are key to the vibrant flavor of the pesto, adding freshness to the dish.
Nutritional Yeast: Provides a cheesy, umami flavor for those avoiding dairy.
Avocado: Adds a creamy texture to balance the tanginess of the pesto.
Hearty Grains: Quinoa, farro, or rice give the salad a filling base and provide important nutrients like fiber and protein.

Step-by-Step Instructions

Cook the Grains:

Prepare Grains: Rinse quinoa, farro, or rice under cold water. Combine with water or vegetable broth in a medium pot, adding salt to taste.
Cook Grains: Bring to a boil, then reduce heat to a simmer. Cover and cook for about 15 minutes for quinoa, 30 minutes for farro, or as per the instructions for rice.
Cool Grains: Let the grains cool completely in the pot or spread them out on a baking sheet to speed up the cooling process.

Prepare the Vegetables:

Chop Veggies: While the grains are cooking, chop the vegetables (tomatoes, cucumber, bell pepper, and red onion) and set aside.
Optional Avocado: If using, dice the avocado and set it aside.

Make the Pesto:

Blend Ingredients: In a food processor or blender, combine fresh basil, parsley (if using), nuts, nutritional yeast (or Parmesan), garlic, olive oil, lemon juice, and a pinch of salt and pepper.
Blend Until Smooth: Pulse until the pesto reaches your desired consistency, adding more olive oil if needed for a smoother texture.

Assemble the Salad:

Combine Grains and Veggies: In a large bowl, combine the cooled grains with the chopped vegetables.
Add Pesto: Pour the pesto over the salad and toss to coat all the ingredients evenly.
Garnish: Top with optional avocado, crumbled cheese, and roasted sunflower seeds for extra texture.

Serve:

Enjoy: Serve the salad immediately or chill for 30 minutes to let the flavors meld together.

How to Serve

Here are 10 serving suggestions for Grain Salad with Use-It-All-Up Pesto:

As a Main Course: Perfect for lunch or dinner as a standalone meal.
With Grilled Chicken: Add grilled chicken or shrimp for a protein-packed meal.
As a Side Dish: Serve alongside roasted meats or grilled fish for a well-rounded meal.
On a Bed of Greens: Serve the grain salad on a bed of mixed greens for extra crunch.
For Meal Prep: Portion out servings into containers for an easy grab-and-go lunch.
With Toasted Nuts: Add extra toasted nuts for added crunch and richness.
With a Side of Hummus: Pair with a creamy hummus dip for a Mediterranean-inspired meal.
On a Picnic: Pack the salad into a picnic basket for an outdoor feast.
With Pickled Vegetables: Serve with pickled vegetables for an extra tangy bite.
With Sliced Bread: Serve with crusty bread for dipping into the pesto sauce.

Additional Tips

Customize Your Veggies: Use whatever vegetables you have on hand—try roasted sweet potatoes, sautéed mushrooms, or leafy greens.
Make it Vegan: Omit the cheese and use a vegan pesto sauce to make the salad entirely plant-based.
Add Extra Protein: Include chickpeas, beans, or grilled tofu for additional protein.
Store in an Airtight Container: Keep leftovers in the fridge for up to 3 days.
Toss Before Serving: Toss the salad again right before serving to distribute the pesto evenly.

Recipe Variations

Lemon and Garlic Pesto: Add lemon zest and more garlic to the pesto for a tangier flavor.
Sweet Potato Grain Salad: Roast sweet potato cubes and add them to the salad for a hearty and sweet touch.
Spicy Pesto: Add a pinch of red pepper flakes to the pesto for a spicy kick.
Mediterranean Grain Salad: Add olives, roasted red peppers, and feta for a Mediterranean twist.
Crispy Chickpeas: Top the salad with crispy roasted chickpeas for added crunch.
Lentil Salad: Substitute lentils for the grains for a higher protein version.
Walnut Pesto: Use walnuts in place of pine nuts for a different flavor profile.
Cucumber and Dill Salad: Swap out the pesto for a dill dressing and add extra cucumber for a fresh summer dish.
Carrot and Ginger Pesto: Add grated carrot and a little ginger to the pesto for a zingy twist.

Special Equipment

Food Processor or Blender: To make the pesto.
Medium Pot: For cooking the grains.
Large Bowl: To mix all the ingredients together.
Sharp Knife: For chopping vegetables.
Cutting Board: For prepping veggies.
Storage Containers: For keeping leftovers fresh.

FAQ Section

Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables work, though fresh vegetables offer better texture and flavor.
How long does this salad last in the fridge?
The salad can be stored for up to 3 days in an airtight container.
Can I make the pesto ahead of time?
Yes, you can prepare the pesto a few days ahead and store it in the fridge.
What other grains can I use?
You can use barley, couscous, or bulgur in place of quinoa or farro.
How can I make this salad spicier?
Add chili flakes to the pesto or top the salad with sliced jalapeños.
Can I add meat to this salad?
Yes, grilled chicken, turkey, or even beef bacon would complement the salad well.
Can I freeze this salad?
It’s best enjoyed fresh, but you can freeze the pesto for up to 3 months.
What can I use instead of avocado?
Try adding roasted butternut squash or a handful of olives for a different texture.
Can I make this salad gluten-free?
Yes, quinoa and rice are naturally gluten-free options.
Can I skip the pesto?
You can, but the pesto adds a lot of flavor. Try a simple vinaigrette or tahini dressing instead.

Conclusion

Grain Salad with Use-It-All-Up Pesto is a vibrant and nutritious dish that combines hearty grains, fresh vegetables, and a flavorful pesto made with whatever herbs and greens you have on hand. This salad is perfect for utilizing leftover herbs, wilting greens, or even vegetable scraps, reducing food waste while creating a delicious, fresh meal. The pesto can be made from basil, parsley, arugula, or even spinach, mixed with garlic, nuts, olive oil, and Parmesan for a rich, zesty flavor.

The base of the salad can be made with a variety of grains like quinoa, farro, barley, or brown rice, which are hearty and filling. Toss the grains with a mix of chopped vegetables such as cherry tomatoes, cucumbers, bell peppers, or roasted root vegetables, then drizzle with the pesto for a burst of flavor. This salad is customizable, light yet satisfying, and perfect as a side dish or a complete meal.

I can’t wait to see how your Grain Salad with Use-It-All-Up Pesto turns out! Be sure to share your photos on Instagram and tag me—I’d love to see your delicious creations. Don’t forget to leave a comment and let me know how you made this dish your own!