Ingredients:
- 1 cup farro
- 2 cups water or vegetable broth
- 2 cups cherry tomatoes
- 2 cloves garlic, minced
- 2 cups fresh spinach leaves
- 1/4 cup pine nuts, toasted
- 1/4 cup grated Parmesan cheese (optional)
- Salt and black pepper to taste
- Olive oil for cooking
- Fresh basil leaves for garnish
For the Pesto:
- 2 cups fresh basil leaves, packed
- 1/4 cup pine nuts
- 1/4 cup grated Parmesan cheese (optional)
- 2 cloves garlic
- 1/4 cup extra virgin olive oil
- Salt and black pepper to taste
Instructions:
- Prepare the Farro:
- Rinse the farro under cold water.
- In a medium saucepan, combine the farro and water or vegetable broth.
- Bring to a boil, then reduce the heat to low, cover, and simmer for about 25-30 minutes, or until the farro is tender and has absorbed the liquid.
- Once cooked, remove from heat and let it sit, covered, for 5 minutes. Then fluff with a fork.
- Blister the Tomatoes:
- Heat a tablespoon of olive oil in a large skillet over medium-high heat.
- Add the cherry tomatoes to the skillet and cook, stirring occasionally, until they start to blister and burst, about 5-7 minutes.
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes, until fragrant.
- Season with salt and black pepper to taste. Remove from heat and set aside.
- Prepare the Pesto:
- In a food processor, combine the basil leaves, pine nuts, grated Parmesan cheese (if using), garlic cloves, salt, and black pepper.
- Pulse until the ingredients are finely chopped.
- While the food processor is running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. You may need to scrape down the sides of the bowl with a spatula.
- Taste and adjust seasoning if necessary. Set the pesto aside.
- Toast the Pine Nuts:
- In a dry skillet over medium heat, toast the pine nuts until golden brown and fragrant, about 2-3 minutes. Be sure to stir frequently to prevent burning. Remove from heat and set aside.
- Assemble the Dish:
- In a large mixing bowl, combine the cooked farro, blistered tomatoes with garlic, fresh spinach leaves, and toasted pine nuts.
- Add the prepared pesto to the bowl and toss everything together until well combined.
- If desired, sprinkle grated Parmesan cheese over the top and gently toss again.
- Serve:
- Transfer the farro with blistered tomatoes, pesto, and spinach to a serving dish.
- Garnish with fresh basil leaves and an extra drizzle of olive oil if desired.
- Serve warm or at room temperature.
Enjoy your flavorful and nutritious Farro with Blistered Tomatoes, Pesto, and Spinach!