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
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 pe...
Directions
Print
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
Range-Top Margherita-Style Pizza
Toasted whole wheat bread is seasoned wit...
Sausage & Escarole Soup
The aroma of cooking sausage, onion and ga...
Zoodle Ramen
If you love restaurant ramen noodle soup, ...
French Toast Swirl Sticks
Finger food for breakfast? You bet! Th...