Veggie Grain Bowl With Spring Garlic Cashew Pesto from Two Hands NYC

By Katherine Fluor
two hands nyc grain bowl

This grain bowl has all the fresh veggies combined with farro and tossed in a chunky, delicious homemade spring garlic cashew pesto. It is an all-time favorite of the restaurant, and one that every New Yorker (and visitor!) must try — whether it’s a quick grab and go lunch, or a sit and stay awhile business meeting. The flavors are all seasonal, fresh, and come together to make the perfect meal on a warm summer day. But, then again you could say the same for all of Two Hands’ amazing recipes they serve up at their chic, laid-back restaurant that instantly transports you from city to beach life before you can say, ‘Cheers, mate!’

Read our full Tastemakers story with Two Hands NYC here!

veggie grain bowl, healthy lunch
veggie grain bowl, healthy lunch
veggie grain bowl, healthy lunch

Veggie Grain Bowl with Spring Garlic Cashew Pesto

Serves 1-3 Bowls

Veggie Grain Bowl with Spring Garlic Cashew Pesto from Two Hands NYC

By Camille Styles

Two Hands Grain Bowl


  • ¼ cup Farro
  • ¼ cup Bulgur
  • 1 x Boiled Egg
  • Half cup Cherry Tomatoes
  • 1 x Portobello mushroom cap roasted
  • table spoon of feta
  • table spoon of basil pesto
  • table spoon of raisins
  • pinch of parsley
  • pinch of mint
  • handful of watercress
  • Extra virgin olive oil


  1. Rinse bulgar and farro before cooking in boiling water. Strain and mix together adding a table spoon of basil pesto, a splash of olive oil and a pinch of salt.
  2. Tare off some parsley and mint and stir through mix. Give the mint a good slap.
  3. Halve the cherry tomatoes and dice the Portobello mushroom, stir through grain mix.
  4. Add a handful of watercress and loosely stir through the mix.
  5. Add entire mix to a bowl, top with a crumble of feta and a 7min boiled egg.
  6. Salt and pepper to taste.

Spring Garlic Cashew Pesto Dressing


  • 1 cup raw unsalted cashews
  • 3 sprigs of spring garlic, which part only
  • 2qts of spinach
  • 1pt basil
  • 1pt of extra virgin olive oil
  • 90g lemon juice
  • 2 ½ tablespoons of kosher salt


  1. Pulse the cashews until they are crushed
  2. BE CAREFUL not to turn the nuts into a paste -- Size should be like a grain of rice
  3. Add the spinach 1 qt at a time and gradually add the extra virgin olive oil
  4. Add the lemon juice
  5. Pulse
  6. Season with salt to taste
  7. Tip: the mix should be chunky

Comments (3)

  1. Eme says:

    I love this! it looks absolutely delicious and nutritious I can’t wait to make this for myself, thanks for sharing.

    Eme xo

    1. Francoise McAree says:

      Make sure you read it through 10 times and understand the amounts needed. Most of this list is for one bowl.

  2. barbara says:

    YUMMMMY!! Cannot WAIT to make it to NYC and eat everything they have to offer! dream trip as i live in So Calif…..

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