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

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 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

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