For those not familiar with pesto, it's a fresh herb sauce that is made with a bunch of basil. It includes pine nuts, garlic and parmesan to create a smooth sauce for any pasta (or as a condiment for grilled chicken.) If you've never grown basil, it's one of the easiest things to grow, and it turns out to be a huge bush. The one basil plant I grow in my garden provides me with a ton of basil, so I love having pesto throughout the summer. In this recipe, I'm using pesto with one of my favorite grains, farro. It's a healthier option than your standard pasta, and pairs well with the pesto. I hope you enjoy!
- 1 Cup Farro
- 1 TB Butter
- 1/2 T Salt
- 1 Cup Basil lightly packed - about 1.5 ounces
- 1 Oz Pine nuts 2-3 Tablespoons
- 1/3 Cup Parmesan
- 1 Clove Garlic
- 1/4 Teaspoon Salt
- 2 Tablespoons Olive oil
- 2 Tablespoons Water
- 1/3 Cup Parmesan freshly grated
- Bring pot of water to a boil and add farro. Cook for 25 minutes. (I know farro has ratios for how much water to use, I just cook it like pasta, fill a pot and dump the farro in.)
- While farro is cooking, make the pesto. Place the pine nuts over medium heat and toast until they have some color, 5-7 minutes.
- Add pine nuts and all remaining pesto ingredients to a blender and blend for 1 minute.
- Strain farro and then add back to the pot with the butter and salt. Stir to coat the farro.
- Plate farro and serve with pesto sauce. Top with some fresh grated parm.