Zucchini Farro Salad with Homemade Pesto
Swanson® Broth does double duty in this recipe. It replaces the oil for a light take on a fresh summer pesto and it gives the farro a boost of flavor while it simmers. Make the pesto ahead of time and toss with farro and veggies just before serving.
Ingredients
2.333 cups Swanson® Chicken Broth
1 cup packed fresh basil leaves
0.5 cup packed fresh parsley leaves
0.25 cup pine nuts, toasted
0.25 cup grated Parmesan cheese
1 teaspoon grated lemon zest
1 cup uncooked farro
1 small zucchini (about 6 ounces), chopped (about 1 cup)
1 cup fresh whole kernel corn
0.5 cup chopped red onion
1 tablespoon lemon juice
0.5 teaspoon salt
1 cup packed fresh basil leaves
0.5 cup packed fresh parsley leaves
0.25 cup pine nuts, toasted
0.25 cup grated Parmesan cheese
1 teaspoon grated lemon zest
1 cup uncooked farro
1 small zucchini (about 6 ounces), chopped (about 1 cup)
1 cup fresh whole kernel corn
0.5 cup chopped red onion
1 tablespoon lemon juice
0.5 teaspoon salt
Instructions
Add 1/3 cup broth, the basil, parsley, pine nuts, cheese and lemon zest in a blender. Cover and blend until the mixture is smooth.
Heat the farro and remaining broth in a 2 1/2-quart saucepan and heat over high heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the farro is tender and the broth is absorbed. Remove the farro to a large bowl and let cool for 30 minutes.
Add the zucchini, corn and onion to the farro. Add the broth mixture , lemon juice and salt and toss to coat. Sprinkle with additional thinly sliced fresh basil, if desired.
Heat the farro and remaining broth in a 2 1/2-quart saucepan and heat over high heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the farro is tender and the broth is absorbed. Remove the farro to a large bowl and let cool for 30 minutes.
Add the zucchini, corn and onion to the farro. Add the broth mixture , lemon juice and salt and toss to coat. Sprinkle with additional thinly sliced fresh basil, if desired.
Zucchini Farro Salad with Homemade Pesto
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Swanson® Broth does double duty in this recipe. It replaces the oil for a light take on a fresh summer pesto and it gives the farro a boost of flavor while it simmers. Make the pesto ahead of time and toss with farro and veggies just before serving.
Instructions
Add 1/3 cup broth, the basil, parsley, pine nuts, cheese and lemon zest in a blender. Cover and blend until the mixture is smooth.Heat the farro and remaining broth in a 2 1/2-quart saucepan and heat over high heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the farro is tender and the broth is absorbed. Remove the farro to a large bowl and let cool for 30 minutes.Add the zucchini, corn and onion to the farro. Add the broth mixture , lemon juice and salt and toss to coat. Sprinkle with additional thinly sliced fresh basil, if desired.
Ingredients
2.333 cups Swanson® Chicken Broth1 cup packed fresh basil leaves0.5 cup packed fresh parsley leaves0.25 cup pine nuts, toasted0.25 cup grated Parmesan cheese1 teaspoon grated lemon zest1 cup uncooked farro1 small zucchini (about 6 ounces), chopped (about 1 cup)1 cup fresh whole kernel corn0.5 cup chopped red onion1 tablespoon lemon juice0.5 teaspoon salt
