Fresh and vibrant, this pesto farro salad is the perfect plant-based grain bowl for a beautiful side dish or colorful lunch.
Jump to RecipeSpring is here and I’m SO ready for all the fresh and vibrant grain bowls I can get my hands on. There’s just something about the warmer temps that makes me crave fresh fruits and veggies. And while I’m not naive to the fact that I might see snow again before summer (thanks Minnesota…), I’m going to enjoy these temps while I can! This pesto farro salad is the perfect warm weather dinner or meal prep lunch for a busy workday. It’s simple to throw together and has all that fresh veggie and whole grain goodness to keep you going.
Please note there are Amazon affiliate links in this post. While the cost to you is the same, I do earn a small commission on any sales made through the links in this post. I would never recommend anything that I don’t believe in–thank you for your support!
First things first, bring your farro and 2 cups of water to a boil on the stove. Once boiling, cover, reduce heat to low and simmer for 25-40 minutes, or until farro is tender and all the water has been absorbed. Set farro aside to cool, or rinse with cold water to cool down faster.
While your farro is cooking, quarter the cherry tomatoes and prep the pesto. Add all the pesto ingredients to a food processor or high-speed blender and blend until smooth.
Add all ingredients to a large bowl and mix to combine.
Serve as a tasty side dish, or use it as meal prep for workweek lunches. Enjoy!
If you try this recipe, please be sure to leave me your thoughts and a rating in the comments below. Don’t forget to tag me @HookomOnHealth and use the #HookomOnHealth so that I can see your creations online!
Please note there are Amazon affiliate links in this post. While the cost to you is the same, I do earn a small commission on any sales made through the links in this post. I would never recommend anything that I don’t believe in–thank you for your support!
Pesto Farro Salad
Ingredients
- 1 cup dry farro rinsed
- 2 cups water
- 1 pint cherry tomatoes quartered
- 1 cup arugula
- 1 (15oz) can chickpeas drained and rinsed
For the basil pesto:
- 2 cups fresh basil
- 3 cloves garlic
- 1/4 cup walnuts
- 1/2 cup olive oil
- 1/2 cup parmesan cheese grated
- 1/8 tsp salt
- 1/8 tsp ground black pepper
Instructions
- Bring farro and 2 cups of water to a boil on the stove. Cover, reduce heat to low, and simmer for 25-40 minutes, or until farro is tender and all the water has been absorbed. Set aside to cool.
- In a food processor or blender, add all basil pesto ingredients and blend until smooth.
- In a large bowl, mix together cooked farro, cherry tomatoes, and arugula, and coat with pesto.
Notes
- Farro can be substituted with quinoa, bulgur, rice, or your other favorite whole grain, if desired, or if you need to make this recipe gluten-free.
- Walnuts can be substituted with pine nuts, if desired, or left out entirely to make this recipe nut-free.
- Swap out the arugula with spinach or your other favorite dark green leafy veg, if desired.
- Mix it up by adding some of your other favorite raw vegetables like radishes, carrots, etc.
- Store leftovers in an airtight glass container in the refrigerator for up to 3-5 days.