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.
cost per recipe: $5.85
The price is determined by the national average.
cups Swanson® Chicken Broth
cup packed fresh basil leaves
cup packed fresh parsley leaves
cup pine nuts, toasted
cup grated Parmesan cheese
teaspoon grated lemon zest
cup uncooked farro
small zucchini (about 6 ounces), chopped (about 1 cup)
cup fresh whole kernel corn
cup chopped red onion
tablespoon lemon juice
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.
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.
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.