Farro salad with green vegetables and (no-garlic) pesto

Italian farro salad with green vegetables and no-garlic pesto is one of that dish I cook for all the Summer season.

People who love Summer salad, take note of this recipe. It will be one of your next favorite.

Not only it is the perfect recipe for using Summer vegetables like zucchini and green beans (from my garden ). It’s also quite quick to preparare, it can be cook the day in advance (and simply preserved in the fridge into a tupperware) and, lastly, it’s a good cold dish when hot weather calls for fresh dishes.

Healthy and tasty, this recipe is versatile yet. It’s especially convenient for picnics, garden and buffet dinner. Serve it like antipasto into little bowls and with organic forks or into big bowl like one dish (maybe adding a side). Of course, it0s a good idea for every day meal and for lunch box.


In this salad I used farro! As wrote Jamie Oliver in his blog: “Farro is a grain similar to pearl barley, but it’s dried in such a way that instead of being fluffy and spongy it becomes chewy and nutty” and in Italy it was used since by the ancient Romans.

 

What makes really wow my farro salad recipe is the taste of no-garlic pesto.
I prepare the pesto separately: for a very easy and light version blend together fresh basil, a few almonds and a handful of boiled green beans with a few tablespoons of olive oil and warm water. Then I add with the farro just before serving.

Often I use the perfect handmade pesto of a young farmer lady, Chiara Boschi, protagonist of an our blogpost available in the section dedicated to the story behind the food.

Before the recipe, just one tip: to reduce the cooking time, wash boiled farro and green beans under cold water.

Monica

Recipe

serves 4
Ingredients


200 g barley
300 g zucchini
200 g green beans
80 g basil pesto
salt, pepper and extra virgin olive oil to taste


Directions


Wash and boil the green beans in unsalted water for about 15 minutes.

Drain, chop in small pieces and set aside.

Wash the zucchini and chop into bite-size pieces, and cook over medium heat with salt and a little olive oil till soften but crunchy.

Cook the barley in salted, boiling water for about 20 minutes. Drain and rinse in cold water and season with a little olive oil.

Mix in the pesto with the vegetables, and season with a little salt and pepper.

 

Articolo disponibile anche in Ita

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