Alpha Gal Friendly Pesto-Walnut Farro Salad with Artichokes
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Learn more āIngredients
4 servings
For the farro
- 1 cup semi-pearled farro
- 2 Ā½ cups water
- Ā½ tsp salt
For the walnut pesto
- 2 cups fresh basil leaves, loosely packed
- Ā½ cup raw walnuts
- 1 oz parmesan cheese, roughly broken
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting. - 2 cloves garlic, peeled
- 3 tbsp extra-virgin olive oil, for the pesto
- 1 tbsp lemon juice
- Ā¼ tsp salt
For the salad
- 1 can (14 oz) artichoke hearts in water, drained and quartered
- 1 cup cherry tomatoes, halved
- 2 cups baby arugula
- Ā¼ cup sun-dried tomatoes (not oil-packed), roughly chopped
- 1 tbsp extra-virgin olive oil, for dressing
- 1 tbsp lemon juice, for dressing
- salt and pepper, to taste
For serving
- 2 tbsp fresh basil, torn (optional)
- Ā¼ cup raw walnuts, roughly chopped (optional)
Instructions
- 1
Combine the farro, water, and Ā½ tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to a steady simmer, cover, and cook until the farro is tender with a slight chew at the center, about 25ā30 minutes. Drain any remaining water through a fine-mesh strainer and spread the farro on a large plate or sheet pan to cool for 10 minutes.
- 2
While the farro cooks, make the pesto: combine the basil, raw walnuts, Parmesan, garlic, 3 tbsp olive oil, 1 tbsp lemon juice, and Ā¼ tsp salt in a food processor. Pulse 8ā10 times, then process continuously until the mixture is a coarse, spreadable paste, about 30 seconds. Scrape down the sides once midway through.
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