The Green Monster Stir-Fry

1. 1
   Peel and discard the dry, papery outer layers of the lemongrass; trim off the top two-thirds of the stalk, which is also dry and papery, along with the very base and discard. Coarsely chop the bottom third (5 to 6 inches) of the stalk, where the stem is pale and bendable. You should have about [1/4] cup chopped lemongrass. Set aside.
2. 2
   Place the garlic and salt in a food processor. With the processor running, drizzle in about half the olive oil and process into a paste. Add the pistachios and pulse until they become crumbly. Add the chopped lemongrass and lime leaf and pulse to combine. Add the remaining olive oil and 2 tablespoons water and process until the pesto is nice and creamy. Add another 1 tablespoon water if needed to loosen the pesto. Finally add the basil, pulsing to incorporate all the ingredients together fully. Be careful not to overprocess or the pesto will be brown and yucky. The pesto can be made up to 3 days in advance and stored in an airtight container in the refrigerator or in the freezer for up to 2 months.
3. 3
   Use in soups and mix into pasta salads for a hit of fresh lemony nutty flavor.

To make the Green Monster stir fry:

1. 1
   Bring a large pot of water to a rolling boil and add 1 teaspoon of the salt. Add the farro and cook, stirring occasionally, until the farro is cooked through and pleasantly chewy when you bite into it, 10 to12 minutes. Drain in a colander and set aside.
2. 2
   In a wok or a large, heavy, flat-bottomed skillet, heat the oil over high heat until it shimmers, about 1 minute. Add the leeks and Brussels sprouts and stir with a wooden spoon until they are soft, about 1 minute. Add the cooked farro and toast in the pan, stirring continuously until it all starts to smell nutty and delicious, 3 to 5 minutes. Add the spinach, edamame, and peas and toss until the spinach wilts and the edamame and peas are warmed through, 2 to 3 minutes. Reduce the heat to medium and add the pesto. Stir to blend the pesto into the farro and vegetables. Season with the remaining 1 teaspoon salt and pepper. Divide among six serving bowls and top each bowl evenly with diced avocado and cucumber. Serve immediately.