Kale Pesto Sorghum Salad

5 from 1 reviews

Nutty sorghum flavors are paired with a bold kale pesto and a ton of summer vegetables. Makes a great vegan and gluten-free side dish! Serves 4.




  • 1 cup sorghum, rinsed
  • 3 cups water
  • pinch of salt

Kale Pesto

  • 1 1/3 cups kale (about a small handful)
  • 3/4 cup fresh basil
  • 1/4 cup (60ml) olive oil
  • 1/3 cup (40g) pine nuts
  • 3 TBS nutritional yeast*
  • 3 TBS water
  • 1 TBS lemon juice
  • 1/2 to 1 TBS yellow miso paste (adjust to taste)
  • 1 large garlic clove, peeled


  • 6 oz (170g) plum tomatoes, halved
  • large handful of microgreens
  • 1 stalk green onion, thinly sliced
  • 3 TBS chopped parsley (optional)
  • toasted pine nuts for topping (optional)
  • salt and pepper to taste


  1. Add sorghum, water, and a pinch of salt to a large saucepan and bring water to boil. Once the water has boiled, bring water to a low simmer and let the grains cook for 50 minutes, half covered. The sorghum is cooked when grains are soft but with some chew. Drain excess water.
  2. When the sorghum is nearly done, prepare the pesto. Throw all pesto ingredients into a high-speed blender or food processor and blend until smooth. Add a salt, if desired.
  3. Toss sorghum with 1/4 cup of pesto. Save remaining pesto for another pasta or pizza dish. Mix in the plum tomatoes, microgreens, green onions, chopped parsley, and toasted pine nuts. Season with salt and pepper.
  4. Best served immediately. Refrigerate leftovers in an airtight container for 3 to 4 days.


1. Inspired by Vegetarian Time’s Sorghum and Sun-Dried Tomato Pesto Tabbouleh.[br][br]2. *If you’re not making this a vegan dish, you can sub nutritional yeast for 1/3 cup of freshly grated parmesan cheese.