Sorghum Pesto

That's right, I said sorghum. 

Do I have any clue if I said it correctly, even in the safety of my own head? No. Not even slightly. 

pesto sorghum.jpg

I loved this recipe. I went into it with pretty low expectations, which, if I would just learn, that always leads to a pleasantly surprised me. It was way easier than I planned, much healthier than anticipated, tasty in an original yet comforting-food way, and infinitely more filling than I would have guessed. 

It took me probably 30 total minutes to cook this. The first attempt I used quinoa and couscous. It was delish. The sorghum did add a fun and more hearty texture. It's a fun grain and people will think you're super fancy and knowledgeable for using it:). 

  • 1 cup dried Sorghum
  • 1-15 ounce can of white beans, rinsed and drained
  • 1 large sweet potato, peeled and cut into cubes - I used two....cause I love sweet potatoes
  • 1 handful dried cranberries
  • 1 handful toasted walnuts - I also added cashews....cause they're bloody delicious
  • 3-4 ounces goat cheese, crumbled
  • olive oil
  • salt
  • pepper
  • lemon slices for squeezing over, if desired

Kale Pesto:

  • 1 bunch of kale, stems removed
  • Juice of ½ a lemon
  • 1 large clove garlic, roughly chopped
  • ¼ cup toasted walnuts
  • 1½ tablespoons nutritional yeast, or 2 tablespoons grated Parmesan cheese
  • ¼ cup + 1 tablespoon extra virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper


  1. Cook sorghum according to package directions. Let cool for a few minutes when finished cooking.
  2. Pre-heat the oven to 400 degrees F. Place the peeled and cubed sweet potatoes on a large backing sheet and drizzle with a little bit of oil and season with salt and pepper. Toss to coat and place into the oven and bake for about 20-25 minutes, or until fork tender.
  3. Make the kale pesto by adding all of the ingredients to a food processor and processing for about 30 seconds, or until everything is mixed together and a pesto spread is formed.
  4. Add the sorghum, white beans, sweet potatoes, walnuts, dried cranberries, goat cheese, and kale pesto to a large bowl and mix until everything is combined. Season with salt to taste.

Original recipe found here:

Rachelle Ballard2 Comments