Farro & Fresh Mozzarella Salad With Arugula Walnut Pesto

Name: Farro & Fresh Mozzarella Salad With Arugula Walnut Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters arugula, washed and dried; 2 Tbsps chives, finely chopped; 473 milliliters cooked farro; 59 milliliters Extra Virgin Olive Oil; 1 teaspoon fresh garlic, minced; 4 servings kosher salt and fresh ground pepper; 2 teaspoons fresh lemon juice; 237 milliliters Manchego cheese, grated; 227 grams fresh mozzarella, diced; 1 teaspoons red pepper flakes; 118 milliliters tomatoes, 1/4 inch dice; 118 milliliters walnuts, toasted

You can never have too many main course recipes, so give Farro & Fresh Mozzarell If you have garlic, pepper flakes, manchego cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

With the exception of the olive oil combine all the pesto ingredients in the bowl of a food processor. Pulse it a few times to form a paste.

Ingredients you will need

Olive Oil

Pesto

Equipment you will use

Food Processor

Bowl

With the processor running drizzle in a 1/4 cup of oil and blend. If it seems wet enough do not add more oil but if it seems dry add a teaspoon or two.

Ingredients you will need

Cooking Oil

Taste and adjust the seasoning.

Ingredients you will need

Seasoning

In a mixing bowl combine the farro with half the pesto and mix it to combine.

Ingredients you will need

Farro

Pesto

Equipment you will use

Mixing Bowl

Add the tomatoes, pepper flakes, lemon juice, chives, and mozzarella. Toss the salad to combine and taste. Adjust the seasoning if necessary or add more pesto if you think it needs it.

Ingredients you will need

Lemon Juice