PESTO FARRO SALAD
A no fuss dish that can be served as a side or even as main if you throw some extra bits into it. I've used tomatoes here, but add whatever your heart desires - bell peppers, sausage, spinach. Just make sure not to miss the best part - the massive pile of soft parmesan cheese you grate on at the end.
Total Time: 30 minutes
RECIPE
Begin by toasting the nuts. Add ⅓ cup + 2 tbsp pine nuts to a small skillet over medium heat. Toast for 3-5 minutes, stirring frequently. Pour them into a bowl once done to prevent them from burning. Reserve 2 tbsp for garnish. (see note 1)
To a food processor, add 2 cups basil, ½ cup pine nuts, ¼ cup Parmesan cheese, ¼ tsp salt, and a few rounds of fresh ground pepper. Slowly pulse while drizzling in the olive oil. Scrape down the sides as necessary. (see note 2)
3. Taste and adjust for salt, cheese, and oil.
4. Cook the farro according to the package directions. Drain well and transfer to a large bowl (see note 3).
5. Scoop 1/3rd of the pesto onto the farro and mix well.
6. Add 1 ½ cups of cherry tomatoes, sliced in half and mix.
7. Top with reserved pine nuts and a big pile of freshly grated Parmesan cheese before serving.
NOTES:
1) Toasting the pine nuts yourself gives the pesto a slightly better flavor, but if you're short on time buying pre-toasted nuts will be delicious too!
2) This amount of olive oil makes a chunkier pesto. Add more (1 tbsp at a time) to make it smoother.
3) I like to add the drained farro back into the warm pot (stove off) to let any remaining water evaporate.
4) The pesto will keep for up to a week in an air-tight container in the fridge. To prevent browning, layer on a piece of plastic wrap directly onto the pesto.
Pesto Farro Salad
Ingredients
- ½ cup raw pine nuts (see note 1)
- 1 garlic cloves
- 2 cups packed fresh basil leaves
- ¼ cup extra-virgin olive oil (see note 2)
- ¼ cup freshly grated Parmesan cheese
- Salt to taste
- freshly ground black pepper
- 1 cup farro, uncooked
- 1 1/2 cups cherry tomatoes, sliced in half
- 2 tbsp toasted pine nuts
- Freshly grated parmesan cheese, for serving
Instructions
- Begin by toasting the nuts. Add ⅓ cup + 2 tbsp pine nuts to a small skillet over medium heat. Toast for 3-5 minutes, stirring frequently. Pour them into a bowl once done to prevent them from burning. Reserve 2 tbsp for garnish.
- To a food processor, add 2 cups basil, ½ cup pine nuts, ¼ cup Parmesan cheese, ¼ tsp salt, and a few rounds of fresh ground pepper. Slowly pulse while drizzling in the olive oil. Scrape down the sides as necessary.
- Taste and adjust for salt, cheese, and oil.
- Cook the farro according to the package directions. Drain well and transfer to a large bowl (see note 2).
- Scoop 1/3rd of the pesto onto the farro and mix well.
- Add 1 ½ cups of cherry tomatoes, sliced in half and mix. Top with reserved pine nuts and a big pile of freshly grated Parmesan cheese before serving.
Notes
1) Toasting the pine nuts yourself gives the pesto a slightly better flavor, but if you're short on time buying pre-toasted nuts will be delicious too!
2) This amount of olive oil makes a chunkier pesto. Add more (1 tbsp at a time) to make it smoother.
3) The pesto will keep for up to a week in an air-tight container in the fridge. To prevent browning, layer on a piece of plastic wrap directly onto the pesto.