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Lemon-Pesto Summer Farro Salad

Lemon-Pesto Summer Farro Salad
Yields6 Servings
Mint Pesto
 ½ cup mint leaves (I love to use basil-mint!)
 ½ cup parsley
 ½ cup raw pepitas
 ½ cup fresh peas (or frozen peas, thawed)
 1 garlic clove, peeled
 2 tbsp fresh lemon juice
 ¼ tsp fine sea salt
 ¼ cup avocado oil
Salad
 1 cup farro, rinsed
 2 tbsp fresh lemon juice
 1 lemon, zested
 ½ tbsp Dijon mustard
 1 garlic scape (or garlic clove), chopped
 salt and pepper, to taste
 2 zucchini or summer squash, halved lengthwise and thinly sliced
 1 cucumber, halved lengthwise and thinly sliced
 1 cup fresh peas (or frozen peas, thawed)
 ¼ cup green onions, thinly sliced
 ¼ cup shredded Parmesan cheese (optional)
 6 slices bacon, cooked and crumbled (optional)
1

To make pesto, place all ingredients except for the oil in a food processor or high-powered blender. Pulse until ingredients are coarsely chopped and well incorporated. With the motor running, pour in the avocado oil and continue to process until thoroughly combined.

2

Bring 5 cups of salted water to boil in a medium pot. Stir in rinsed farro, reduce to a simmer and cook, uncovered, for 20 minutes or until farro is tender. Drain any extra water leftover at this point and set aside the farro to cool slightly.

3

In a large bowl, stir together the pesto, lemon juice and zest, mustard, garlic, salt and pepper. Add remaining ingredients (except bacon), including cooked farro, to the bowl. Stir to combine. If desired, top with crumbled bacon. Enjoy!

Ingredients

Mint Pesto
 ½ cup mint leaves (I love to use basil-mint!)
 ½ cup parsley
 ½ cup raw pepitas
 ½ cup fresh peas (or frozen peas, thawed)
 1 garlic clove, peeled
 2 tbsp fresh lemon juice
 ¼ tsp fine sea salt
 ¼ cup avocado oil
Salad
 1 cup farro, rinsed
 2 tbsp fresh lemon juice
 1 lemon, zested
 ½ tbsp Dijon mustard
 1 garlic scape (or garlic clove), chopped
 salt and pepper, to taste
 2 zucchini or summer squash, halved lengthwise and thinly sliced
 1 cucumber, halved lengthwise and thinly sliced
 1 cup fresh peas (or frozen peas, thawed)
 ¼ cup green onions, thinly sliced
 ¼ cup shredded Parmesan cheese (optional)
 6 slices bacon, cooked and crumbled (optional)

Directions

1

To make pesto, place all ingredients except for the oil in a food processor or high-powered blender. Pulse until ingredients are coarsely chopped and well incorporated. With the motor running, pour in the avocado oil and continue to process until thoroughly combined.

2

Bring 5 cups of salted water to boil in a medium pot. Stir in rinsed farro, reduce to a simmer and cook, uncovered, for 20 minutes or until farro is tender. Drain any extra water leftover at this point and set aside the farro to cool slightly.

3

In a large bowl, stir together the pesto, lemon juice and zest, mustard, garlic, salt and pepper. Add remaining ingredients (except bacon), including cooked farro, to the bowl. Stir to combine. If desired, top with crumbled bacon. Enjoy!

Lemon-Pesto Summer Farro Salad
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