Page 10 June 18, 2020 EL SEGUNDO HERALD
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 Directions
• For a nut-free version, omit the pine nuts.
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• 2 1/3 cups Swanson® Chicken Broth
• 1 cup packed fresh basil leaves
• 1/2 cup packed fresh parsley leaves
• 1/4 cup pine nuts, toasted
• 1/4 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
• 1/2 cup chopped red onion
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
Zucchini Farro Salad with
Homemade Pesto
Provided by Brandpoint
Prep Time 25 Minutes • Total Time 1 Hour 30 Minutes
Serves 6 People
• Step 1: 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.
• Step 2: 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.
• Step 3: 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.
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