Il Cucinologo
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Farro Salad with Herb Pesto and Primosale

17/11/2023

Farro salad with herb pesto and primosale is a fresh and tasty dish, perfect for a summer lunch or as a nutritious one-course meal. Here is the recipe with an Italian touch in the pesto.

Ingredients

  • 200 g farro
  • 100 g primosale
  • For the herb pesto:
    • 1 bunch of basil
    • 1 bunch of parsley
    • A few mint leaves (optional)
    • 1 garlic clove
    • 30 g pine nuts
    • 50 g grated Parmesan
    • Extra-virgin olive oil (as needed)
    • Salt and pepper (as needed)
  • Cherry tomatoes for garnish
  • Pitted black olives (optional)
  • Balsamic vinegar (for dressing, optional)

Preparation

  1. Start by preparing the farro. Rinse it under running water and cook it in plenty of salted water according to the package instructions, usually about 15-20 minutes, until al dente. Once cooked, drain and let it cool.
  2. Meanwhile, prepare the herb pesto. Wash and dry the aromatic herbs and place them in a food processor with the other pesto ingredients (garlic, pine nuts, Parmesan, salt, pepper, and a generous drizzle of extra-virgin olive oil). Blend until you obtain a smooth cream. Adjust salt and pepper if necessary.
  3. Cut the primosale into small cubes.
  4. In a large bowl, combine the cold farro, primosale cubes, and some of the herb pesto. Mix well to let the flavors meld.
  5. Wash and halve the cherry tomatoes and add them to the salad. If desired, you can also add some black olives.
  6. Dress with a drizzle of balsamic vinegar if you prefer a tangy touch.
  7. Before serving, mix the salad again and adjust the seasoning if necessary; you may want to add more pesto to taste.

Farro is a very versatile grain rich in nutrients such as fiber and protein. This salad can be easily adapted to personal tastes and available herbs. If you don’t have primosale, you could use feta or another fresh cheese of your choice.

Curiosities

Farro is an ancient grain, widely used in the Roman diet and appreciated for its satiating properties and low glycemic index. In the pesto we included basil, whose fragrance is a symbol of Mediterranean cuisine, and Parmesan, an Italian excellence known worldwide.