- 2 tbsp Pine nuts
- 2 tbsp Olive oildivided
- 1 Zucchinimedium, cubed
- 8 oz Mushroomssliced
- Kosher Saltto taste
- Black pepperto taste
- 16 oz Grape tomatoeswhole
- 2 tsp Garlicminced
- 2 cups Semi-pearled farrocooked
- 3 tbsp Pestovegetarian, homemade or store-bought
- ½ cup Vegetarian Parmesanshredded
- Basilfreshly chopped, optional, for topping
Farro with Blistered Tomatoes & Pesto
This one-pan recipe for Farro with Blistered Tomatoes & Pesto comes together quickly and is packed with flavor from the ripe summer vegetables, healthy grains, and vibrant pesto. Whether you’re a dedicated vegetarian or just looking to incorporate more meatless meals into your diet, this recipe hits the spot.
The recipe calls for cooked farro. If you don’t have cooked farro on hand, visit our farro recipe for detailed instructions on how to cook this grain from scratch. As for the pesto, it’s really easy to make at home. I love to have a little jar of this pepita pesto in my fridge (just make sure to use vegetarian-friendly cheese to keep this recipe vegetarian). Alternatively, feel free to use store-bought pesto to make the recipe really simple.
To make the Farro with Blistered Tomatoes & Pesto, you will need the following ingredients:
Steps to make Farro with Blistered Tomatoes & Pesto
1 | Toast pine nuts | 3 |
Heat a large sauté pan or skillet over medium heat, add 2 tablespoons pine nuts and toast, tossing frequently, until fragrant and lightly browned, about 3 minutes. Set aside. | ||
2 | Cook zucchini and mushrooms | 10 |
In the same pan, heat 1 tablespoon olive oil and add 1 cubed zucchini and 8 ounces sliced mushrooms. Cook, stirring occasionally, for about 10 minutes. Season with salt and black pepper to taste. | ||
3 | Cook tomatoes | 5 |
Set the zucchini and mushrooms aside. To the same pan, add the remaining 1 tablespoon olive oil and 16 ounces grape tomatoes. Cook until the tomatoes start to blister, about 5-6 minutes, just before they start popping. | ||
4 | Add vegetables, garlic, farro, and pesto | 2 |
Add the zucchini and mushrooms back to the pan with the tomatoes. Add 2 teaspoons minced garlic, 2 cups cooked farro, and 3 tablespoons pesto. Keep stirring until evenly mixed and warmed through. | ||
5 | Top with cheese and nuts | 1 |
Add ½ cup shredded vegetarian Parmesan cheese and toss to combine. Top with the toasted pine nuts. | ||
6 | Serve | |
To serve, garnish with freshly chopped basil, if you wish, and enjoy! | ||
Recipe Reviews
Great vegetarian dinner recipe! Thanks for sharing!
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