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Zucchini Farro Salad with Homemade Pesto

Image of the prepared Zucchini Farro Salad with Homemade Pesto recipe
  • prep time: 25 min
  • total time: 1 hr
  • serves: 6 people

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.


  • 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


  • Tips

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

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Made With

Calories 189
Total Fat 6 g
Sat. Fat 1.2 g
Trans Fat 0 g
Cholesterol 3 mg
Sodium 596 mg
Total Carb 28 g
Dietary Fiber 4 g
Sugar 5 g
Protein 8 g
Vitamin D 0 %DV
Calcium 7 %DV
Iron 13 %DV
Potassium 7 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.