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Farro with Pesto and Zucchini

A side of pearled farro tossed with sautéed zucchini and shallots, corn cut from the cob, sliced cherry tomatoes and a quick basil-pepita pesto. It eats well warm or at room temperature and holds up for a few days of lunches.

5 servings · 120 min · side · Italian · vegetarian

Ingredients

For the Farro

  • 1 cup pearled farro
  • 1 piece corn on the cob
  • 5 cherry tomatoes, sliced
  • 3 shallot, thinly sliced
  • 1 yellow zucchini, sliced
  • 2 cup water
  • 4 tablespoon olive oil, divided
  • garlic powder, just a sprinkle, to taste
  • salt and pepper, just a sprinkle, to taste

For the Pesto

  • ½ cup basil, packed leaves
  • 3 tablespoon pepitas
  • ½ cup grated parmesan, grated
  • 2 tablespoon white balsamic vinegar
  • 4 tablespoon olive oil

Method

  1. Cook farro / let cool.
  2. Sauté zucchini, sprinkle with garlic powder, salt and pepper.
  3. Remove zucchini.
  4. Sauté shallots.
  5. Boil corn, remove from cob.
  6. Mix vegetables together, let cool.
  7. Purée pesto ingredients (basil, pepitas, parmesan, white balsamic vinegar, olive oil) till creamy.
  8. Add cooled vegetables, cooled farro, pesto and sliced tomatoes.
  9. Mix gently.

Notes

Equipment listed on the page: 1 pot that holds at least 24 ounces; 2 Tupperware containers; 1 sauté pan; 1 microwave; 1 food processor; 1 spatula; 1 mixing spoon; 1 bowl to slice corn into; 1 sharp knife and cutting board.

Adapted from Genevieve Morrison. Ingredients and method only — the description and any notes above were written for VegBatch.