A hearty and healthy grain, farro gets mixed with colorful, oven roasted vegetables in a delicious and homemade kale basil pesto. Top it off with peppery arugula, juicy cherry tomatoes, crunchy pine nuts, and splash of rich balsamic. This creamy and fresh dish tastes as delicious as the beautiful, vibrant colors make it look. For parties or entertaining guests, consider creating an ingredients bar and toss the elements together in front of your guests. Farro – my new favorite grain!
1 cup farro
1 yellow squash
1 medium red pepper
1 medium yellow pepper
1 cup yellow and red cherry tomatoes mixed
1/4 cup pine nuts
2 cups of arugula
sea salt to taste
crushed black pepper to taste
2 tbsp of olive oil
4-5 tbsp balsamic vinegar
Take 1 cup of farro and 2 cups of water in a cooking pot and let it come to a boil.
Sprinkle a little salt in the pot and close the stove. Let it sit on the stove for 30 min. The heat will gradually cook the grain. Drain it and keep it aside.
Cut the yellow squash, zucchini, red and yellow pepper into small pieces. Drizzle with salt, pepper, and olive oil. Roast the vegetables at 400 degrees for about 15-20 minutes until tender.
Roast the cherry tomatoes at 400 degrees for 7-8 minutes and pine nuts until light brown separately.
Take a non-stick or cast iron pan and add the desired faro, roasted vegetables, and kale basil pesto. See kale basil pesto recipe below.
Toss them gently until all the farro is coated with the pesto sauce.
Garnish contents with arugula, roasted cherry tomatoes, and pine nuts. Finish with a splash of great quality balsamic vinegar.
Kale Basil Pesto Recipe:
2 cups Basil
1 cup spinach/kale
2 small garlic cloves
1/4 cup olive oil
1/4 cup toasted pine nuts
1 tbsp lemon juice
little crushed black pepper