Farro Salad with Peaches and Pistachio Pesto
Mix up your spring salad rotation with a filling and flavorful Farro Salad with Peaches and Pistachio Pesto. Toss hearty farro together with peaches, roasted veggies and homemade pesto for a satisfying meal perfect for picnics, potlucks, or a healthy lunch or dinner.
Makes: 4 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Recipe Created By: Nick Castro
Featured In: Florida Farm & Family
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Recipe Created By: Nick Castro
Featured In: Florida Farm & Family
Ingredients
Pistachio Pesto:
- ½ cup raw unsalted pistachios, shelled
- 2 bunches flat-leaf parsley, roughly chopped
- 1 lemon, zested and juiced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ⅓ cup plus 1-2 tablespoons olive oil, divided
Salad:
- 2 teaspoons salt, divided
- 1 cup uncooked farro
- 8 ounces red radishes, quartered
- 1 red bell pepper, seeded and diced
- 1 yellow squash, diced
- 6 ounces cherry tomatoes, halved
- 4-5 tablespoons olive oil, divided
- ¾ teaspoon black pepper
- ½ teaspoon red pepper flakes
- 2 peaches, pitted and sliced
- 1-2 tablespoons fresh basil, chopped
Instructions
- For the pesto: In a small pan over medium heat, toast the pistachios for about 5 minutes, stirring occasionally. Transfer to a food processor and add the parsley, lemon juice and zest, salt, pepper and 1 to 2 tablespoons oil. Begin blending and, with the machine running, stream in the remaining ⅓ cup oil. Continue blending for 30 seconds, scraping down the sides as needed, until completely combined. Set aside.
- For the salad: In a medium pot, bring 2 cups of water and 1 teaspoon salt to a boil. Add the farro and cook according to package instructions. Drain water and set farro aside to cool.
- Meanwhile, preheat oven to 400 degrees. In a medium bowl, combine the radishes, bell pepper, squash, tomatoes, 3 tablespoons oil, 1 teaspoon salt, pepper and red pepper flakes. Stir to combine, then spread mixture out evenly on a roasting pan. Roast vegetables for 20 minutes, stirring halfway through. Set aside to cool.
- In a large serving bowl, combine the farro, roasted vegetables, peaches and prepared pesto. Toss gently to combine.
- Drizzle salad with another 1 to 2 tablespoons olive oil, sprinkle with chopped basil, and season to taste with additional salt and pepper, if desired. Serve immediately.
Nutrition Information
Calories: 660|Sugar: 13g|Sodium: 340mg|Fat: 45g|Saturated fat: 6g|Carbohydrates: 59g|Fiber: 7g|Protein: 12g|
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