1 cup Farro, uncooked
3 cups Water
2 cups Basil, fresh, chiffonade
¼ cup Lemon, fresh juice
2 tablespoons Garlic, minced
1 tablespoon Olive oil
3 tablespoons Pine nuts
2 tablespoons Parmesan, cheese
- To prepare farro; Combine farro and water in a medium sauce pot bring water to a boil. Once boiling, bring heat to a low and put a lid on top. Allow farro to steam, about 15-17 minutes or until all of the water is absorbed and the farro is al dente.
- Once farro is cooked, allow to cool.
- Combine lemon juice and olive oil in a blender, blend until smooth.
- In a bowl combine, cooked and cooled farro, lemon/olive oil mixture, basil, garlic, pine nuts, and parmesan cheese. Serve cold.
Chef’s Note; Who doesn’t love pesto? This salad is great with many other whole grains. Substitute farro for quinoa, barley, or freekeh.
Serves: 8 | Serving Size: ¼ cup | Calories: 150 | Fat: 6 grams | Sodium: 35 milligrams | Carbohydrates: 20 grams | Protein: 3 grams | Fiber: 1 grams