Go Back
–+ servings
A silver bowl full of pesto farro with assorted vegetables.
Print Recipe
5 from 1 vote

Farro with Pesto and Zucchini

This pearled farro with homemade pesto, sautéd zucchini, sweet corn and shallots is a side dish that can be served with almost any meal! It’s a garden-fresh recipe that’s so easy to make, it tastes divine and easily feeds a crowd!
Prep Time35 minutes
Cook Time25 minutes
Cooling time1 hour
Total Time2 hours
Course: Side Dish
Cuisine: Italian
Diet: Low Salt
Servings: 6 people
Calories: 403kcal
Author: Genevieve Morrison

Equipment

  • 1 pot - that holds at least 24 ounces
  • 2 Tupperware containers
  • 1 sauté pan
  • 1 microwave
  • 1 food processor
  • 1 spatula
  • 1 mixing spoon
  • 1 bowl - to slice corn into
  • 1 sharp knife & cuttingboard

Ingredients

For the Farro

  • 1 cup pearled farro
  • 1 corn on the cob
  • 5 cherry tomatoes - sliced
  • 3 shallots - thinly sliced
  • 1 yellow zucchini - sliced
  • 2 cups water
  • 4 tbsp. olive oil - divided
  • garlic powder - just a sprinkle
  • salt & pepper - just a sprinkle

For the Pesto

  • 1 bunch basil ½ cup packed leaves
  • 3 tbsp. pepitas
  • ½ cup grated parmesan
  • 2 tbsp. white balsamic vinegar
  • 4 tbsp. olive oil

Instructions

  • 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.
  • Add 1 tbsp. olive oil to a sauté pan and sauté zucchini for 7 minutes, or until seared on one side. Flip, sprinkle with a small shake of garlic powder, salt and pepper, and sauté for 1-2 minutes more. Remove into a container (separate from the farro container).
  • Add 1 tbsp. olive oil to the pan, and sauté sliced shallots until lightly brown. About 5-7 minutes. Remove into 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. 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. Then, gently add cooled vegetables and stir to combine. Add to serving bowl and pop a few sliced cherry tomatoes on top to make it pretty.

Notes

This recipe will stay fresh for at least 3-4 days, but is best served within 24 hours.
If you’re making this a day ahead, you may want to add a sprinkle of white balsamic before serving. The brightness of the vinegar fades a little over time, and another nice sprinkle will liven it up again.
See post for detailed instructions with photos of the process.
 
Nutrition information is an estimate.

Nutrition

Serving: 4ounces | Calories: 403kcal | Carbohydrates: 35g | Protein: 9g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 163mg | Potassium: 376mg | Fiber: 7g | Sugar: 4g | Vitamin A: 314IU | Vitamin C: 11mg | Calcium: 105mg | Iron: 2mg