Soups & Salads
October 22, 2020

Farro with Pesto, Tomatoes and Pecans

Farro with Pesto, Tomatoes and Pecans

Blogger Andie Mitchell shares a hearty farro salad with pecans that is full of color and flavor and makes for a great side dish.


  • ½ cup pecan halves
  • 1 cup farro, rinsed
  • ⅓ cup store-bought basil pesto
  • ½ cup grated Parmesan cheese
  • 1 cup jarred (or canned) artichoke hearts in water (½ of a 12-ounce jar), drained
  • 1 cup grape tomatoes, cut into quarters (½ of a pint)


  1. Preheat the oven to 400 degrees F. Scatter the pecan halves on a baking sheet and bake until fragrant and toasted, about 8 minutes. Let cool enough to handle, then chop them coarsely.
  2. Meanwhile, in a small saucepan, combine the farro with 3 cups water. Bring to a boil, stir, then reduce the heat to low and simmer until the grains are tender but still chewy, about 20 minutes.
  3. Drain off the excess water and fluff the farro with a fork. Transfer to a large bowl and let cool slightly.
  4. Stir in the pesto to coat all of the grains. Stir in the Parmesan, artichokes, tomatoes, and toasted pecans. Taste and season with salt and pepper as desired.

Calories 270
Fat 15g
Sat Fat 2.5g
Sodium 300mg
Carbs 30g
Fiber 5g
Protein 9g

Research conducted over the past decade has confirmed that pecans can be a healthy addition to your diet.