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Pesto Farro Salad
Course:
Salad
Cuisine:
Italian
Keyword:
farro salad, pecan pesto, pecan pesto farro, pesto farro, pesto farro salad
Prep Time:
15
minutes
minutes
Cook Time:
25
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
6
people
Calories:
485
kcal
Author:
Platings and Pairings
This Pesto Farro Salad is hearty & delicious. Farro is tossed with pecan pesto, parmesan & arugula, then topped even more pecans for a great crunch.
Print Recipe
Ingredients
Farro Salad
1
cup
farro
rinsed and drained
1/3
cup
toasted pecans
chopped
3
radishes
thinly sliced
2
cups
arugula leaves
½
cup
shaved parmesan cheese
Flaky sea salt
for finishing
Pecan Pesto
2
cups
packed fresh basil leaves
2/3
cup
good-quality olive oil
1/2
cup
toasted pecans
1/3
cup
freshly grated Parmesan
2
large garlic cloves
½
teaspoon
kosher salt
Instructions
Bring a large pot of salted water to a boil. Add farro and cook for 20-25 minutes, until tender. Drain and rinse with cold water.
Meanwhile, add pesto ingredients to a food processor and process until smooth.
Toss farro with pesto then add the arugula and gently fold in the parmesan. Topp with chopped pecans, radishes, sprinkle with salt and serve.
Notes
The salad may be made 2 days in advance and kept covered and chilled.
Nutrition
Calories:
485
kcal
|
Carbohydrates:
29
g
|
Protein:
10
g
|
Fat:
37
g
|
Saturated Fat:
6
g
|
Cholesterol:
9
mg
|
Sodium:
424
mg
|
Potassium:
232
mg
|
Fiber:
6
g
|
Sugar:
1
g
|
Vitamin A:
750
IU
|
Vitamin C:
5.5
mg
|
Calcium:
209
mg
|
Iron:
1.9
mg