Sort ingredients
ccvv
QR Code
Listen
Pdf1 ½ cups whole farro
½ teaspoon table salt, plus salt for cooking farro
2 cups fresh basil leaves
1 ½ ounces (1½ cups) baby spinach
½ cup roasted sunflower seeds
1 ounce Parmesan cheese, grated (½ cup)
2 garlic cloves, minced
¼ teaspoon pepper
½ cup extra-virgin olive oil
⅓ cup plain yogurt
12 ounces cherry tomatoes, halved
2 cups jarred whole baby artichoke hearts packed in water,
Bring 4 quarts water to boil in large pot. Stir in farro and I tablespoon
salt, return to boil, and cook until grains are tender with slight chew, 15 to
30 minutes. Drain farro, spread onto rimmed baking sheet, and let cool for
about 20 minutes.
Meanwhile, pulse basil, spinach, sunflower seeds, Parmesan, garlic, pepper,
and salt in food processor until finely ground, 20 to 3 0 pulses, scraping
down sides of bowl as needed. With processor running, slowly add oil until
incorporated. Add yogurt and pulse to incorporate, about 5 pulses; transfer
pesto to large bowl.
Toss cooled farro with pesto until combined. Gently stir in tomatoes and
rinsed, patted dry, and quartered
artichoke hearts and season with salt and pepper to taste. Stir in warm water
as needed, 1 tablespoon at a time, to adjust consistency. Serve.