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Zucchini Farro Salad with Homemade Pesto

Zucchini Farro Salad with Homemade Pesto

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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.

serves 6 people


cost per recipe: $5.85

The price is determined by the national average.

  • 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 whole kernel corn

  • 1/2

    cup chopped red onion

  • 1

    tablespoon lemon juice

  • 1/2

    teaspoon salt

view nutrition info

How to Make It

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.

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.

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.

Recipe Tips

  • For a nut-free version, omit the pine nuts.

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Made With
Swanson® Chicken Broth

Swanson® Chicken Broth

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