Anti Inflammatory Pesto-Walnut Farro Salad with Artichokes

Total time1 hr

Prep time20 min

Cook time30 min

Anti Inflammatory Pesto-Walnut Farro Salad with Artichokes

This hearty grain salad is the kind of bowl that looks impressive but comes together with straightforward, purposeful ingredients — and every single one of them is pulling its weight. Chewy semi-pearled farro forms the base, a whole-food grain packed with fiber and nutrients that holds up beautifully against bold flavors. The homemade walnut pesto is where the magic really happens: raw walnuts and fresh basil blended with garlic, lemon, Parmesan, and extra-virgin olive oil create a rich, fragrant sauce that coats every bite. Walnuts and olive oil are both celebrated for their omega-3 and monounsaturated fat content, making this pesto a genuinely smart swap for heavier, less nutritious dressings. Artichoke hearts, cherry tomatoes, sun-dried tomatoes, and peppery baby arugula round out the bowl with color, texture, and a range of plant compounds that support a low-inflammation approach to eating. The whole thing comes together in about 30 minutes and serves four, making it an easy weeknight dinner or a meal-prep win that tastes even better the next day. It's the rare salad that actually satisfies.

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Ingredients

4 servings

For the farro

1 cup semi-pearled farro
Bobs Red Mill Grains Of Discovery Organic Farro - 24 Oz Kroger Low Fat Farro DeLallo Organic Farro Pearled - 17.6 Oz Wholesome Pantry Organic Pearled Farro, 12 oz Nature's Promise Organic Pearled Farro
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2 ½ cups water
½ tsp salt

For the walnut pesto

2 cups fresh basil leaves, loosely packed
½ cup raw walnuts
1 oz parmesan cheese, roughly broken
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.
2 cloves garlic, peeled
3 tbsp extra-virgin olive oil, for the pesto
1 tbsp lemon juice
¼ 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
¼ 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)
¼ cup raw walnuts, roughly chopped (optional)

Instructions

1
Combine the farro, water, and ½ 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 25–30 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 ¼ tsp salt in a food processor. Pulse 8–10 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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