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. 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.