Farro with Blistered Tomatoes, Pesto, and Spinach is a hearty and vibrant dish that’s perfect for any occasion. Packed with nutty farro, creamy basil pesto, and roasted vegetables, it’s a flavorful and wholesome meal that’s sure to impress!
Table of Contents
Ingredients
- Farro: A nutty, hearty grain that absorbs the pesto and vegetable flavors beautifully. It’s a key component in Farro with Blistered Tomatoes, Pesto, and Spinach.
- Vegetables: Blistered cherry tomatoes, sautéed mushrooms, and sweet shallots add depth, umami, and a caramelized sweetness to the Farro with Blistered Tomatoes, Pesto, and Spinach dish.
- Spinach brings a fresh, green pop and nutrients. The spinach is an essential part of the Farro with Blistered Tomatoes, Pesto, and Spinach.
- Pesto: Made with basil, garlic, Greek yogurt for creaminess, and a touch of lemon juice to balance the flavors.
- Toppings: Pine nuts add a crunchy texture, while Parmesan cheese delivers a savory finish.
- Olive Oil: Used to smooth the pesto and roast the vegetables to perfection.
Alternative Ingredients
- Farro: Swap with quinoa, barley, or brown rice for similar texture and heartiness, though you might miss the specific texture found in Farro with Blistered Tomatoes, Pesto, and Spinach.
- Cherry Tomatoes: Use grape tomatoes or canned whole tomatoes (drained).
- Mushrooms: Replace with zucchini or eggplant for a different texture.
- Shallots: Substitute with red onions or leeks for similar flavor.
- Pine Nuts: Use walnuts, almonds, or sunflower seeds for an affordable option.
- Greek Yogurt: Replace with sour cream or ricotta for creamy richness.
Detailed Steps
Cooking the Farro: Rinse farro well to avoid clumping. It is essential for Farro with Blistered Tomatoes, Pesto, and Spinach. Cook it in vegetable broth instead of water for a flavor boost. After draining, let it sit for a minute to steam dry—this helps it absorb the pesto better.
Air Fryer Tip: Preheat the air fryer and avoid overcrowding the basket for evenly blistered veggies. Toss them well in olive oil for a nice caramelized finish.
Oven Tip: Use parchment paper to prevent sticking and flip the veggies halfway for even roasting. Halve larger tomatoes for quicker cooking.
Making the Pesto: Toast pine nuts for a deeper nutty flavor. Blend the pesto until smooth, then fold in Greek yogurt at the end for extra creaminess without breaking its texture. If it’s too thick, thin it with a splash of water or lemon juice. This pesto ties together all the elements in Farro with Blistered Tomatoes, Pesto, and Spinach.
Wilting the Spinach: Add spinach to the warm farro and vegetables—residual heat wilts it perfectly while keeping it vibrant. For softer spinach, stir it into the hot farro pot for just a few seconds.
Final Assembly: Start with a small amount of pesto to avoid over-saucing and adjust to taste. Garnish with fresh basil, toasted pine nuts, and Parmesan for the best flavor and presentation. A drizzle of olive oil adds a luxurious touch to Farro with Blistered Tomatoes, Pesto, and Spinach.
Expert Tips
Choose the Right Farro: If time is tight, opt for quick-cooking farro, which is pre-steamed and cooks faster. Whole farro offers the most texture and nutty flavor if you have more time.
Maximize Tomato Flavor: For even deeper sweetness, let the cherry tomatoes sit at room temperature for 15-20 minutes after roasting to concentrate their juices further when preparing Farro with Blistered Tomatoes, Pesto, and Spinach.
Customize Texture: Prefer a chunkier pesto? Pulse the ingredients instead of blending continuously for a more rustic texture in your Farro with Blistered Tomatoes, Pesto, and Spinach.
Roast at High Heat: Whether air frying or baking, use high heat (400°F/200°C) to quickly caramelize the vegetables without overcooking them.
Make It Ahead: Cook the farro and prepare the pesto in advance; store them separately and combine just before serving for the freshest taste in your Farro with Blistered Tomatoes, Pesto, and Spinach.
Add a Crunch: Toss a handful of breadcrumbs or toasted panko over the dish for extra texture and flavor contrast.
FAQs
Yes! Quinoa, barley, or brown rice are great substitutes if you don’t have farro on hand.
No problem—use the oven instructions provided to roast the vegetables to perfection.
Absolutely! Swap Greek yogurt in the pesto for a plant-based yogurt or cashew cream and skip the Parmesan.
Grilled chicken, shrimp, or chickpeas are great additions to make it a more filling meal.
Yes, this recipe is vegetarian-friendly if using vegetable both! For a vegan version, swap Greek yogurt for a plant-based alternative and use dairy-free cheese.
Serving Suggestions
Pair this Farro with Blistered Tomatoes, Pesto, and Spinach with a simple green salad or crusty bread for a complete meal. For added protein, serve alongside grilled chicken, shrimp, or chickpeas.
Storage Suggestions
Store leftovers of Farro with Blistered Tomatoes, Pesto, and Spinach in an airtight container in the fridge for up to 3 days. To keep the pesto fresh, drizzle a little olive oil over the top before sealing the container.
You’ll also enjoy:
- French Onion Pasta
- Creamy Parmesan Italian Sausage Soup
- Pesto Orzo Pasta Salad
- Harissa Beans
- Lebanese Salad
Farro with Blistered Tomatoes Pesto and Spinach
Equipment
- air fryer (optional)
- food processor or blender (if making homemade pesto)
Ingredients
- 1 cup pearled farro (or semi-pearled for quicker cooking)
- 2 cups water or broth (for cooking farro)
- 1 pint cherry tomatoes
- 1 cup cremini or button mushrooms sliced
- 2 medium shallots peeled and quartered
- 2 cups fresh baby spinach
- 1 tbsp olive oil
- salt and pepper to taste
- 2 cups fresh basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts (lightly toasted)
- 1/2 cup grated Parmesan cheese
- 1/3 cup olive oil (more if needed for consistency)
- 1/4 cup plain Greek yogurt (for creaminess)
- 1 tbsp lemon juice
- salt and pepper to taste
Toppings
- Fresh basil
- pine nuts
- shaved Parmesan cheese
Instructions
Cook the Farro
- Rinse farro under cold water.1 cup pearled farro
- In a medium pot, combine farro with water or vegetable broth (use a 1:2 ratio).2 cups water or broth
- Bring to a boil, reduce to a simmer, and cook until tender (about 20-30 minutes). Drain any excess liquid.
Prepare the Vegetables
- Toss cherry tomatoes, mushrooms, and shallots with olive oil, salt, and pepper.1 pint cherry tomatoes, 1 cup cremini or button mushrooms, 2 medium shallots, 1 tbsp olive oil, salt and pepper to taste
Air Fryer Method:
- Air fry at 375°F (190°C) for 12-15 minutes, shaking halfway, until blistered and tender.
Baking Method:
- Spread vegetables on a parchment-lined baking sheet.
- Drizzle with olive oil, season with salt and pepper, and roast at 400°F (200°C) for 20-25 minutes, stirring halfway.
Make the Creamy Basil Pesto
- In a food processor, combine basil leaves, garlic, pine nuts, Parmesan cheese, and lemon juice. Pulse until finely chopped.2 cups fresh basil leaves, 2 cloves garlic, 1/4 cup pine nuts, 1/2 cup grated Parmesan cheese, 1 tbsp lemon juice
- Gradually add olive oil while blending until smooth.1/3 cup olive oil
- Stir in Greek yogurt for extra creaminess. Adjust seasoning with salt and pepper.1/4 cup plain Greek yogurt, salt and pepper to taste
Assemble the Dish
- Toss the cooked farro with 2-3 tablespoons of pesto until coated.
- Gently mix in blistered vegetables and fresh spinach until spinach just wilts.2 cups fresh baby spinach
- Plate the farro mixture and top with fresh basil leaves, toasted pine nuts, and shaved Parmesan cheese. Optionally drizzle with additional pesto or olive oil.
Video
@cookinglikekate Enjoy a wholesome dish with Farro with Blistered Tomatoes Pesto and Spinach, packed with flavors from pesto, roasted veggies, and tender farro. #mediterranean #healthycooking #plantbased #healthyfood ♬ Calm LoFi song(882353) – S_R
Notes
- Farro Cooking Tip: If you prefer a chewier texture, cook farro for a few extra minutes.
- Pesto Variations: For a different twist, try adding arugula or spinach to the basil pesto.
- Vegetable Swap: You can swap mushrooms with eggplant or zucchini for a lighter taste.
- Make-Ahead Option: The farro and pesto can be made ahead of time and stored separately in the fridge for up to 3 days.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to preserve texture.
Nutrition
Disclaimer: I am a health and wellness coach with a degree in health science from Arizona State University. However, I am not a doctor or registered dietitian. Any information or advice provided on this website is not intended to replace professional medical advice. Please consult with your healthcare provider before making any dietary or lifestyle changes, especially if you have a medical condition. The information provided on this website is for educational and informational purposes only and should not be taken as professional medical advice or a substitute for it.
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