Farro with Pesto is a hearty, comforting dish has become a staple in our kitchen. Farro, with its nutty flavor and satisfying chew, soaks up pesto beautifully—more subtly than pasta—so the bright herb and garlic notes meld seamlessly with the natural sweetness of the grain. The result is a dish that feels both rustic and refined. It’s versatile too: serve it as a side with roasted meats or grilled vegetables, or make it the centerpiece by adding extra vegetables, beans, or bits of leftover protein. Leftovers reheat wonderfully and can even be stirred into soup for a quick, flavorful upgrade.
INGREDIENTS:
1 cup diced onions
1 cup diced carrots
1 teaspoon fresh marjoram, minced
2 cloves garlic, peeled, de-germed and minced
1 cup farro
3 cups water or light vegetable stock
Salt and pepper to taste
Olive oil, as needed
3 tablespoons pesto, or to taste
METHOD:
Bring the water or stock to a boil in a small saucepan; keep warm.
Heat a 2-quart chef’s pan or sauté pan over medium heat. Add enough olive oil to coat the bottom of the pan. When hot, add the onions and carrots and cook until softened. Stir in the garlic and marjoram, cooking just until fragrant.
Add the farro and toss to coat with the vegetables and oil. Pour in the hot stock, bring to a boil, then reduce the heat to a gentle simmer. Cover the pan with the lid slightly ajar to let steam escape. Cook for about 20 minutes, stirring occasionally but gently (vigorous stirring can make the farro overly starchy).
After 20 minutes, check the farro. It should be tender but still pleasantly chewy. If needed, continue cooking, adding a splash more hot water or stock if the pan is dry. Season with salt and pepper.
Once the farro is done, spoon the pesto over the surface and gently stir it in until evenly distributed. Taste and adjust seasoning with more pesto, salt, or pepper as needed.
Serve warm as a side or base for a more substantial meal. For a heartier dish, stir in extra vegetables such as celery, mushrooms, or leafy greens like kale or chard.
CHEF’S NOTES:
This dish is a good side dish, but by adding more vegetables to it such as celery, mushrooms, and greens such as kale, it can be much more substantial. Adding some meat such as sausage, diced ham, or shredded leftover roast chicken will make a nice one-dish meal.
YIELD: 4 servings
