Farro Salad with Herb Pesto and Primosale

Name: Farro Salad with Herb Pesto and Primosale
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 4
Ingredients: Pearled farro 1 ¼ cup; Sun-dried tomatoes in oil ¼ cup; Primosale cheese 5.3 oz; Fine salt to taste; Basil 0.7 oz; Chives 0.14 oz; Mint 0.1 oz; Marjoram ½ tsp; Pecorino Romano PDO cheese 2.1 oz; Extra virgin olive oil 4.6 tbsp; Cashews ¼ cup; Cashews chopped to taste

Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 12 min
Serving: 4 persone
Cost: Low

PRESENTATION

Recipe by
Diletta Secco

Would you like to try a single dish with appetizing and fresh summer flavors? Try this farro salad with herb pesto and primosale, simple but with a tantalizing taste, it will liven up your table in the hottest season. The traditional Genoese pesto inspired this quick variant made with a fragrant mix of aromatic herbs, including basil, marjoram, chives, and mint. Instead of pine nuts, we enriched the sauce with crunchy cashews. The dish is completed with diced primosale and sun-dried tomatoes in oil. Easy, quick, and tasty, this salad will be a must in your menus!

Don't miss other delicious variants of this farro salad:

Farro salad with vegetables
Summer farro and barley salad
Greek farro salad
Cold farro salad

INGREDIENTS

Pearled farro 1 ¼ cup (250 g)

Sun-dried tomatoes in oil ¼ cup (60 g)

Primosale cheese 5.3 oz (150 g)

Fine salt to taste

For the Herb Pesto: Basil 0.7 oz (20 g); Chives 0.14 oz (4 g); Mint 0.1 oz (4 g); Marjoram ½ tsp (2 g); Pecorino Romano PDO cheese 2.1 oz (60 g); Extra virgin olive oil 4.6 tbsp (65 g); Cashews ¼ cup (35 g)

For Garnishing: Cashews to taste - chopped

Preparation

How to prepare Farro Salad with Herb Pesto and Primosale

To prepare the farro salad with herb pesto and primosale, bring the spelt to a boil 1 (this instant one will be ready in about 12 minutes), salt at the end of cooking. Drain and rinse with cold water 2, pour into a bowl, and season with a drizzle of oil 3.

Prepare the pesto by pouring the basil, marjoram 4, chives 5, and cashews 6 into the mixer bowl.

Add the Pecorino 7, salt 8, and pour the oil 9.

Start the blades to blend everything 10. Pour the pesto into the farro 11 and mix. Cut the primosale into cubes 12.

Add the sun-dried tomatoes cut into strips and the primosale 13. Garnish with slightly chopped cashews 14. The farro salad is ready to be enjoyed 15.

How to store

The farro salad with herb pesto and primosale can be stored in the fridge for 2 days. We do not recommend freezing it.

Tips

We used instant farro that cooks in a few minutes. If you use other types, follow the cooking instructions on the package.

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