This is comfort food that’s good for you. Farro is an ancient grain that was used to make cereals and pasta before wheat was widely available. It is somewhat similar to Israeli couscous in texture, but if you can’t find it, any small pasta shape, such as orzo, makes a good substitute. Don’t overwork the pesto; it should still have distinct pieces of the individual herbs, which keeps the flavors clearer and more distinct.
Recipe information
Yield
6 to 8 servings
Ingredients
Preparation
Step 1
Bring the chicken broth to a boil in a large saucepan over high heat. Add the farro and stir to combine. Reduce the heat to low, cover the pan, and simmer the farro until tender, about 25 minutes. Drain the farro and set aside in a large bowl.
Step 2
Meanwhile, in a food processor combine the parsley, basil, thyme, and garlic. Pulse until the herbs are coarsely chopped. Add the olive oil, vinegar, salt, and pepper. Pulse again until the herbs make a coarse mixture.
Step 3
Toss the warm farro with the coarse pesto. Transfer to a serving bowl. Using a vegetable peeler, make about 1/2 cup of cheese shavings from the Pecorino cheese wedge. Top the farro with the cheese shavings and serve.
