Pesto Infused Farro with Sun-Dried Tomatoes and Pine Nuts

Pesto Infused Farro with Sun-Dried Tomatoes and Pine Nuts

Nutty farro gets tossed warm with basil pesto, tangy sun-dried tomatoes, and toasted pine nuts.

Total 45 min Makes 6 servings Calories 345/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Dairy, Tree nuts, Wheat

This grain salad pairs chewy farro with vibrant pesto and the concentrated sweetness of sun-dried tomatoes, finished with toasted pine nuts for crunch. Serve it warm as a side to grilled chicken or fish, or at room temperature for potlucks and packed lunches. It comes together quickly using jarred pesto, making it a practical weeknight option.

Ingredients

  • 1 1/2 cups farro, uncooked
  • 3 cups water
  • 1/2 teaspoon salt
  • 1/2 cup basil pesto
  • 1/2 cup sun-dried tomatoes, julienned
  • 1/3 cup pine nuts
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon juice
  • salt and black pepper, to taste
  • 2 tablespoons fresh basil, chopped, for garnish

Method

  1. Rinse the farro under cold water and drain.

  2. In a 6-quart saucepan, combine the farro, water, and salt. Bring to a boil over high heat.

  3. Reduce heat to low, cover, and simmer until the farro is tender and chewy, about 25 minutes. Drain any excess water.

  4. While the farro cooks, toast the pine nuts in a dry 9-inch skillet over medium heat, stirring frequently, until golden and fragrant, about 4 minutes. Transfer to a plate to cool.

  5. Transfer the warm farro to a large bowl and stir in the pesto until evenly coated.

  6. Add the sun-dried tomatoes, toasted pine nuts, Parmesan cheese, olive oil, and lemon juice. Toss gently to combine.

  7. Season with salt and black pepper to taste.

  8. Garnish with chopped fresh basil and serve warm or at room temperature.

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    Pesto Infused Farro with Sun-Dried Tomatoes and Pine Nuts

    This grain salad pairs chewy farro with vibrant pesto and the concentrated sweetness of sun-dried tomatoes, finished with toasted pine nuts for crunch. Serve it warm as a side to grilled chicken or fish, or at room temperature for potlucks and packed lunches. It comes together quickly using jarred pesto, making it a practical weeknight option.

    45 min 6 servings 345 cal

    Ingredients

    • 1 1/2 cups farro, uncooked
    • 3 cups water
    • 1/2 teaspoon salt
    • 1/2 cup basil pesto
    • 1/2 cup sun-dried tomatoes, julienned
    • 1/3 cup pine nuts
    • 1/3 cup grated Parmesan cheese
    • 2 tablespoons extra-virgin olive oil
    • 1 tablespoon lemon juice
    • salt and black pepper, to taste
    • 2 tablespoons fresh basil, chopped, for garnish

    Method

    1. 1

      Rinse the farro under cold water and drain.

    2. 2

      In a 6-quart saucepan, combine the farro, water, and salt. Bring to a boil over high heat.

    3. 3

      Reduce heat to low, cover, and simmer until the farro is tender and chewy, about 25 minutes. Drain any excess water.

    4. 4

      While the farro cooks, toast the pine nuts in a dry 9-inch skillet over medium heat, stirring frequently, until golden and fragrant, about 4 minutes. Transfer to a plate to cool.

    5. 5

      Transfer the warm farro to a large bowl and stir in the pesto until evenly coated.

    6. 6

      Add the sun-dried tomatoes, toasted pine nuts, Parmesan cheese, olive oil, and lemon juice. Toss gently to combine.

    7. 7

      Season with salt and black pepper to taste.

    8. 8

      Garnish with chopped fresh basil and serve warm or at room temperature.