Chewy semi-pearled farro forms the hearty base of this salad, tossed while still warm so it soaks up every bit of a bright, garlicky basil-walnut pesto. Quartered artichoke hearts, halved cherry tomatoes, and chopped sun-dried tomatoes bring bursts of tang and sweetness, while a handful of baby arugula wilts slightly into the warm grains for a peppery finish. A final drizzle of olive oil and lemon juice keeps everything fresh and vibrant, and a scatter of torn basil and extra toasted walnuts on top adds crunch and color to every bowl. It's a satisfying, plant-forward grain salad that works equally well as a light lunch or a hearty side, and it holds up beautifully as leftovers. This one's an easy, flavor-packed addition to a vegan spread.
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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.
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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