Nourishing Farro Pesto Pilaf
This easy and nutritious farro pilaf with broccoli walnut pesto is the perfect high fibre side dish, or filling risotto substitute for those weeknights you want a simple and satisfying dinner!
Equipment
- Food Processor
Ingredients
Farro Pilaf
- 1 cup dry farro grains
- 1 teaspoon salt
- 1 cup frozen green peas optional
- 1 batch broccoli pesto
For serving
- vegan parmesan optional
Instructions
- Fill a medium saucepot with water and bring to a boil on high. Add salt and farro, then reduce temperature to medium-low and cover with lid ajar.
- Simmer until tender yet not mushy - al dente! - about 30-40 minutes. If using peas, add in the last two minutes of cooking. Drain and set aside.
- Meanwhile, make the broccoli pesto if you haven't already.
- In the pot or in a serving bowl, fold pesto into the cooked farro (and peas). Slice the remaining basil into thin ribbons and sprinkle over top. Serve with vegan parmesan if desired.
Notes
The pesto needs to be rather thick in order to avoid excess liquid pooling in the farro. However, if you want to use this very yummy vegan pesto with pasta or as a spread, you can loosen with a bit more oil or water (pasta cooking water works too!) to your desired consistency.