Nitrate & Nitrite Free Pesto-Walnut Farro Salad with Artichokes

Total time1 hr

Prep time20 min

Cook time30 min

5.0

(24)

Nitrate & Nitrite Free Pesto-Walnut Farro Salad with Artichokes

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the farro

1 cup semi-pearled farro
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
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!