Indulge in the symphony of flavors and textures that is pesto farro with cherry tomatoes, a delightful dish that effortlessly combines nutritious grains, tangy tomatoes, and the vibrant freshness of pesto. Featuring a trifecta of recipes – the classic pesto farro with cherry tomatoes, a vibrant variation with roasted vegetables, and a tantalizing vegan pesto – this article caters to a range of dietary preferences and flavor palates. Get ready to elevate your taste buds with this delectable and versatile dish that can be enjoyed as a main course, side dish, or even as a flavorful addition to your lunchbox.
Check out the recipes below so you can choose the best recipe for yourself!
PESTO FARRO WITH CHERRY TOMATOES
This is a classic summer recipe in my family, cooked in alternative to old boring rice salad, can be made a complete though light meal by adding 2-3 cups cooked prawns. Complete with iced tea, savoury muffins and fresh fruit, delicious!
Provided by AdriMicina
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Rinse farro under cold water, then pour in boiling water (10-11 cups) and cook until tender but not mushy, about 30 minutes.
- Drain, rinse again under cold water.
- Put in a serving bowl with the pesto, mix well until completely coated in sauce.
- Add halved cherry tomatoes (and prawns if using), mix, cover with plastic and chill for at least 1 hour.
PESTO FARRO WITH CHICKEN, SMOKED MOZZARELLA AND TOMATOES
Steps:
- Cook the farro according to the package instructions.
- In a large bowl, combine the warn farro with the tomatoes, pesto, diced chicken and lemon zest and juice. Season with salt and pepper. Stir in the mozzarella last so that it maintains its shape and doesn't melt completely. Serve with a sprinkle of grated Parmesan.
FARRO WITH COARSE PESTO
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Bring the chicken broth to a boil in a large saucepan over high heat. Add the farro and stir to combine. Reduce the heat to low and simmer the farro, covered, until tender, about 25 minutes. Drain farro and set aside in a large bowl.
- Meanwhile, in a food processor combine the parsley, basil, thyme, and garlic. Pulse until the herbs are roughly chopped. Add the olive oil, vinegar, salt, and pepper. Pulse again until the herbs make a coarse mixture.
- Toss the warm farro with the coarse pesto. Transfer to a serving bowl. Using a vegetable peeler on the cheese wedge to make about 1/2 cup of cheese shavings. Top the farro with the cheese shavings and serve.
CHERRY TOMATOES STUFFED WITH PESTO
When I lived in Provence, I followed the local custom of setting a couple of pots of basil by my kitchen door to keep the flies away. I'm not sure why it works, but the essential oils in basil - which make this herb so heavenly, although apparently not to flies - have been shown to have anti-bacterial properties. A few studies have shown that the oils can inhibit some pathogenic bacteria that have become resistant to antibiotics. Basil also contains flavonoids that are believed to have some antioxidant properties; it's an excellent source of vitamin K, and a very good source of iron, calcium and vitamin A. I've been serving these appetizers for decades. You can also make a warm side dish with medium-size tomatoes (see variation below).
Provided by Martha Rose Shulman
Categories easy, quick, weekday, appetizer, side dish
Time 30m
Yield Serves 12 as an hors d'oeuvre, six to eight as a side dish
Number Of Ingredients 8
Steps:
- To make the pesto, turn on a food processor fitted with the steel blade, and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides of the bowl with a spatula. Add the basil, pumpkin seeds or pine nuts, salt, pepper and olive oil to the food processor, and process until smooth and creamy. Add the Parmesan, and pulse until well combined. You can also use a mortar and pestle. Add the basil leaves gradually, and mash with the pestle. Add the pumpkin seeds or pine nuts, garlic, salt and pepper. Mash to a paste with the basil. Work in the olive oil and the Parmesan.
- Using a paring knife, cut thin slices from the tops of the cherry tomatoes. Use a grapefruit spoon or small spoon to scoop the seeds and flesh from the center of each tomato. Lightly salt the hollowed out tomatoes if desired, and place them, cut side down, on a rack to drain for 15 minutes. Fill with the pesto, arrange on a platter and serve. Refrigerate or freeze any excess pesto.
Nutrition Facts : @context http, Calories 77, UnsaturatedFat 5 grams, Carbohydrate 2 grams, Fat 7 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 103 milligrams, Sugar 1 gram, TransFat 0 grams
Tips:
- Use high-quality ingredients: Fresh herbs, ripe cherry tomatoes, and nutty farro will make a big difference in the flavor of your dish.
- Toast the farro before cooking: This will give it a nutty flavor and chewy texture.
- Don't overcook the farro: It should be cooked until it is tender but still has a slight bite to it.
- Use a food processor or blender to make the pesto: This will make it smooth and creamy.
- Taste the pesto before adding it to the farro: You may want to adjust the seasonings to your liking.
- Serve the pesto farro warm or at room temperature: It can be enjoyed as a main course or a side dish.
Conclusion:
Pesto farro with cherry tomatoes is a delicious and healthy dish that is perfect for a quick and easy meal. With its bright flavors and textures, it's sure to please everyone at the table. So next time you're looking for a new recipe to try, give this one a try. You won't be disappointed!
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