I had meant to post this recipe in 2014 and didn’t notice it was hanging out in my drafts folder until just now. (Whoops). This salad can be eaten either hot or cold. It kind of reminds me of spring or summer, which is when it was originally supposed to be published. You can either make your own pesto, or use your preferred jarred brand.
- 1C. cooked farro
- 1/2C. cooked/roasted corn kernals
- 1/2 bunch of steamed asparagus, sliced into bite-sized pieces
- pesto (recipe below)
For the Pesto
- 1 bunch (or 2, if small) of basil, cleaned, patted dry
- Handful of toasted almonds
- 1/4 – 1/3 C. extra virgin olive oil (or more if necessary)
- 1 clove of garlic, chopped.
- Salt and pepper to taste
Combine all ingredients in food processor until well blended. I omitted cheese, but, you can certainly add some grated pecorino.
Cook farro according to directions. Add sliced asparagus and corn to a large bowl, then, add cooked farro (this will steam the asparagus a bit, or, you can steam in a dish with a bit of water in the microwave until crisp tender. I like my asparagus a little crunchy, so, I just steam it with the farro). Add the amount of pesto you desire, grate some pecorino on top and serve, or, let sit and eat cold. This salad is really good the following day.