Ingredients: 8 cups low sodium organic chicken broth, 2.5 cups farro, 2 cups flat leaf parsley,1/4 cup basil, 2 tbsp fresh thyme, 2 garlic cloves, 1/3 cup olive oil, 3/4 tsp salt, 1/2 tsp pepper, grated Parmigiano Reggiano
Bring the chicken broth to a boil in a large saucepan over high heat. Add the farro and stir. Reduce the heat to low, cover, and simmer until tender, about 25 minutes. Meanwhile, in a food processor, combine the parsley, basil, thyme, salt, pepper, and garlic. Add the olive oil slowly through the feed tube. Drain the farro and put in a large bowl. Add the pesto, grate as much Parmigiano Reggiano as you like, and serve. From Giada’s Farro with Coarse Pesto recipe.
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