Farro with Coarse Pesto

Name: Farro with Coarse Pesto
Yield: 6 to 8 servings
Ingredients: 8 cups low-sodium chicken broth; 1 pound farro (about 2 1/2 cups); 2 cups fresh flat-leaf parsley leaves; 1/4 cup fresh basil leaves; 2 tablespoons fresh thyme leaves; 2 garlic cloves; 1/3 cup extra-virgin olive oil; 1 tablespoon red wine vinegar; 3/4 teaspoon salt; 1/2 teaspoon freshly ground black pepper; Wedge of Pecorino Romano cheese, for garnish

December 9, 2011

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.

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