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Pesto and Veggies over Farro

Serves 2


  • 1 Cup Farro
  • 1 Zucchini
  • 1/2 Leek
  • 1/2 Cup Artichoke Hearts
  • 1 Cup Sun-Dried Tomatoes or 16 oz Fresh Cherry Tomatoes
  • 1 Tablespoon Olive Oil or Avocado Oil
  • 1/2 Teaspoon Garlic Powder
  • Optional: Chicken Sausage and 1/2 Cup Parmesan Cheese

Basil Walnut Pesto:

  • 2 Cups Fresh Basil Leaves
  • 1/4 Cup Raw Walnuts
  • 3 Garlic Cloves
  • 1/8 Cup Olive Oil
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Red Chili Flakes (optional)


1. Prepare the Farro:

  • Soak the farro in water for 30 minutes. Then, cook it in boiling water for 40 minutes. Drain and set aside.

2. Roast the Tomatoes (If Using Fresh):

  • Preheat the oven to 350°F. Place the cherry tomatoes on a parchment-lined baking sheet, drizzle with oil, and sprinkle with salt. Roast for 30 minutes.

3. Saute the Vegetables:

  • In a large pan, heat olive oil over medium heat. Add chopped zucchini and saute until lightly browned. Then, add chopped leeks and continue sauteing. Finally, add sun-dried or roasted cherry tomatoes, artichoke hearts, and garlic powder. Stir well and cook for 1 minute.

4. Make the Basil Walnut Pesto:

  • In a blender, combine basil, walnuts, olive oil, garlic, salt, and red chili flakes (if using). Blend until smooth, adding a teaspoon of water if needed to reach the desired consistency.

5. Assemble the Bowl:

  • In a large bowl, mix cooked farro, sauteed vegetables, and basil walnut pesto until well combined.

6. Optional Toppings:

  • Serve the farro vegetable bowl as is or top it with barbecued chicken sausage and Parmesan cheese for extra flavor.




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