Farro Salad with Pesto and Cherry Tomatoes
Place the farro in a saucepan and cover with water by at least 2-inches. Bring to a boil over high heat. Reduce the heat to low and simmer until the farro is tender but still crunchy, 18 to 22 minutes. Drain and cool.
Warm a small skillet over medium heat. Add the pine nuts and cook, stirring and shaking the pan constantly, until the pine nuts are light golden, 2 minutes. Remove from the pan immediately.
In the meantime, place the garlic, basil and Parmigiano in a blender or food processor. Process until a rough paste is formed. Add the olive oil, salt and pepper and process until the paste is smooth.
In a large bowl, toss together the farro and basil paste and mix well. Add the pine nuts and tomatoes and gently stir together just until mixed.
Season to taste with salt and pepper. Serve garnished with basil leaves.
2 cups farro, about 12 ounces
1/4 cup pine nuts, toasted
2 cloves garlic, minced
1 ½ packed cups fresh basil leaves
1/2 cup freshly grated Parmigiano-Reggiano
1/4 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
3 cups colored cherry tomatoes, halved
Basil leaves as a garnish