- Shawna K.
Boil 2 cups water, and add 1 cup farro. Place a vented lid on top and simmer on LOW for 20-25 minutes. (Check your brand’s instructions to see if they differ).
Place cooked farro in a container. Add 1 tbsp. olive oil and stir. Place a lid on top and refrigerate for 1 hour.
Slice 1 yellow zucchini into ½-inch slices. Slice larger slices into quarters and smaller slices into halves.
Thinly slice 3 shallots.
Add 1 tbsp. olive oil to a sauté pan and sauté zucchini for 7 minutes. Flip, sprinkle with a small shake of garlic powder, salt, and pepper, and sauté for 1-2 minutes more. Remove into a container.
Add 1 tbsp. olive oil to the pan, and sauté sliced shallots until lightly brown. About 5-7 minutes. Remove into the container with zucchini.
Place 1 corn on the cob into a microwave with the husk still on. Microwave for 4 minutes. You can also boil it for 2-3 minutes, or grill for 15-20 minutes.
Carefully remove corn (it will be hot!), and peel husk. I peel the husk down, but don’t remove it so I can use it as a “handle” when slicing kernels.
Slice kernels off the cob into a bowl.
Add corn to the container with zucchini and shallots, place a lid on top and refrigerate for 1 hour.
Remove leaves from 1 bunch of basil. You should have 1 cup of leaves (½ cup packed).
Into a food processor, add basil leaves, 3 tbsp. pepitas, ½ cup grated parmesan, 4 tbsp. olive oil and 2 tbsp. white balsamic vinegar. Purée until almost creamy. At least 30 seconds. You should have about ⅔ cup pesto.
Remove cooled farro and fluff with a mixing spoon. Add pesto (without vegetables), and stir until thoroughly mixed.
Gently add cooled vegetables and stir to combine. Add to a serving bowl and pop a few sliced cherry tomatoes on top to make it pretty.