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Deconstructed Pesto Farro Salad


Deconstructed Pesto Farra Salad

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