Grilled Salmon with Sundried Tomato Pesto | Cook Smarts

Ingredients

• 1 Onions, medium, diced
• 1 lb Sugar snap peas, trimmed
• 1 sprig Basil, fresh, leaves torn
• 1 Tbsp Butter
• 1/2 Lemons, juice of
• 1 cup Farro, semi-pearled (this makes ~3 cups cooked, enough for ~2 nights)
• 2 Tbsp Pine nuts
• 2 cloves Garlic, peeled
• 3 Tbsp Sundried tomatoes in oil
• 1/4 bunch Parsley, fresh
• 1/4 cup Oil, olive
• 1 1/2 lbs Salmon
• for brushing Oil, cooking
• 1/2 Lemons, wedges