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.
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Karabo Kasa
[email protected]This dish was a bit too salty for my taste. I think I used too much salt when I was seasoning the farro.
Sarath Wijesinghe
[email protected]I'm not a big fan of farro, but this recipe changed my mind. The pesto was so flavorful and the farro was cooked perfectly.
Siihlee Manando
[email protected]This dish is a great way to use up leftover pesto. I had some leftover pesto in the fridge and this recipe was the perfect way to use it up.
pc damiel
[email protected]I'm not a fan of pesto, but I loved this dish. The farro was cooked perfectly and the sun-dried tomatoes and kalamata olives added a nice touch of flavor.
Marisa Lalchan
[email protected]I made this dish for a dinner party and everyone raved about it. It's definitely a keeper!
Barbara Settles
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The flavors are amazing!
Michael Warikandwa
[email protected]I'm a vegetarian, so I omitted the bacon from this recipe. It was still really good!
Jessica Ross
[email protected]This dish is a great way to get your daily dose of vegetables. It's packed with healthy ingredients like farro, kale, and tomatoes.
Shaibu Abdul rasheed
[email protected]I'm allergic to nuts, so I used sunflower seeds instead of pine nuts in the pesto. It was still delicious!
Dj Kiggz pro
[email protected]I didn't have any sun-dried tomatoes or kalamata olives, so I used chopped sundried tomatoes and black olives instead. It still turned out great!
Warona Mokgatlhe
[email protected]I followed the recipe exactly and my farro turned out mushy. I think I overcooked it.
Semata Ryan
[email protected]This dish was a bit bland for my taste. I think it needed more salt and pepper. The pesto was also a bit too oily.
Aashik Shrestha
[email protected]I'm not a huge fan of farro, but this recipe changed my mind. The pesto was so flavorful and the farro was cooked perfectly. I will definitely be making this again.
2 SHOTER GAMER
[email protected]I made this dish for a potluck and it was a hit! Everyone loved the combination of flavors and textures. I will definitely be making it again.
Md Arslan
[email protected]This dish is a great way to use up leftover farro. I had some cooked farro in the fridge and this recipe was the perfect way to use it up. The pesto was easy to make and the whole dish came together quickly.
Vernon Albert Rosen
[email protected]I followed the recipe exactly and it turned out great! The farro was fluffy and the pesto was flavorful. I especially liked the addition of sun-dried tomatoes and kalamata olives.
adaka joe
[email protected]The farro was cooked perfectly, with a slightly chewy texture that held up well to the pesto and other ingredients. The pesto itself was flavorful and aromatic, with a nice balance of basil, pine nuts, and cheese.
Sultan Mansur
[email protected]This farro with coarse pesto dish was an absolute delight! The flavors of the pesto, with its combination of basil, pine nuts, and pecorino cheese, melded perfectly with the nutty flavor of the farro. The addition of sun-dried tomatoes and kalamata o