AuthorMariaCategoryDairy-Free, Main Dish, Nut-Free, Salads, Summer, Vegan, Vegetarian
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.
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.
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
Directions
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.
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.
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!
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