Farro with Cherry Tomato Pesto

17/11/2023

The farro with cherry tomato pesto is a fresh and tasty dish, perfect for the summer or for those who want a light meal but full of flavor. Here is the recipe:

Ingredients

200 g of pearl barley
300 g of cherry or grape tomatoes
1 clove of garlic
A bunch of fresh basil
30 g of pine nuts (you can replace them with almonds if you prefer)
40 g of grated Parmesan cheese
Extra virgin olive oil to taste
Salt to taste
Pepper to taste (optional)

Preparation

Rinse the farro under running cold water and put it to cook in a pot with plenty of salted water. Follow the instructions on the packet for cooking times as they can vary depending on the type of farro. Usually, pearl barley takes about 20-30 minutes.
Meanwhile, prepare the cherry tomato pesto. Wash the tomatoes and cut them in half or into quarters, depending on their size.
Put the cut tomatoes, garlic (which you can reduce or omit if you do not like the strong flavor), washed and dried basil, pine nuts, a pinch of salt, and a few tablespoons of extra virgin olive oil in a blender. Blend everything until you obtain a sauce that is not too smooth but a bit rustic.
Transfer the cherry tomato pesto to a bowl and add the grated Parmesan cheese, mixing well to combine.
Once the farro is cooked, drain it and cool it under a jet of cold water to stop the cooking and keep it al dente.
Dress the farro with the cherry tomato pesto, adjust the salt and pepper if you like, and mix well.
You can serve the seasoned farro at room temperature or cold, according to your taste.

If you want to add an extra touch, you can enrich the dish with crumbled salted ricotta, chopped black olives, or capers for a contrast of flavors.

Curiosity

Farro is an ancient grain that is highly appreciated in Italian cuisine, especially in Tuscany and Umbria where it is used in soups and salads. Rich in fiber and protein, farro is also an excellent source of nutrients and has a slightly nutty flavor that pairs well with the fresh pesto.