Swanson® Broth does double duty in this recipe. It replaces the oil for a light take on a fresh summer pesto and it gives the farro a boost of flavor while it simmers. Make the pesto ahead of time and toss with farro and veggies just before serving.
Ingredients
- 2 1/3 cups Swanson® Chicken Broth
- 1 cup packed fresh basil leaves
- 1/2 cup packed fresh parsley leaves
- 1/4 cup pine nuts, toasted
- 1/4 cup grated Parmesan cheese
- 1 teaspoon grated lemon zest
- 1 cup uncooked farro
- 1 small zucchini (about 6 ounces), chopped (about 1 cup)
- 1 cup fresh corn kernels
- 1/2 cup chopped red onion
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
Instructions
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Tips
- For a nut-free version, omit the pine nuts.
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Step 1
Add 1/3 cup broth, the basil, parsley, pine nuts, cheese and lemon zest in a blender. Cover and blend until the mixture is smooth.
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Step 2
Heat the farro and remaining broth in a 2 1/2-quart saucepan and heat over high heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the farro is tender and the broth is absorbed. Remove the farro to a large bowl and let cool for 30 minutes.
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Step 3
Add the zucchini, corn and onion to the farro. Add the broth mixture , lemon juice and salt and toss to coat. Sprinkle with additional thinly sliced fresh basil, if desired.
