Summer picnicking. Summer concerts. Summer markets. Summer patios. Summer wines. All things I treasure about this time of year. This recipe for Pesto Farro Salad is a powerful salad with edamame, avocado, and radishes. I deem it perfect for a healthy summer side for a picnic, concert basket, patio meal, or wine pairing. In fact, we took it on a picnic at the park just this past weekend, then I ate the leftovers the preceding night while I sat on our front porch sipping on some Calathus Charddonay from Argentina.
My ingredient of choice these days has been avocado. For some reason it is just hitting the spot right now. I’ve been smashed avocado on toast with cracked sea salt in the mornings and a salad (something similar to this one) avocado in the afternoon or evenings. I even put avocado in a chocolate ice cream recipe this week… more on that soon!
We are having farro at least once a week these days. Farro is such a hearty grain and there are so many ways to use it. Also, the region of Italy we stayed a good bit of time in, uses farro in much of their traditional cooking. I picked up a cookbook there with all farro recipes, so I hope you’ll venture out with me in trying more farro recipes. Here are a few past posts on farro: