Farro is a wheatlike grain grown in central Italy (known as spelt here). Barley makes a good substitute; cook it the same way. Here it is combined with a simple pesto; it’s a lovely picnic or summer party side dish, with almost anything.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Bring a large pot of water to a boil and add salt. Cook the farro as you would pasta, tasting until it is tender, at least 15 minutes and probably about 30. Drain. (This can be done up to a day or two in advance; toss the farro with a little olive oil to keep it from clumping, then cover and refrigerate.)
Step 2
Combine the walnuts, garlic, basil, oil, and a pinch of salt and some pepper in a blender or food processor and puree, adding a little more oil (or cold water) if necessary. Toss with the farro. Taste and adjust the seasoning, then add the Parmesan and serve hot or at room temperature, but not more than an hour or two later.
