Farro with Blistered Tomatoes Pesto and Spinach

Equipment

large pot
air fryer (optional)
food processor or blender (if making homemade pesto)
Mixing bowls
Baking sheet
Spatula or spoon
Measuring cups and spoons
fine mesh strainer

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