Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds



Farro with Pesto and Goat Cheese

print
Ingredients: 

1/4 pound farro
2 tablespoons olive oil
1 clove garlic, peeled and roughly chopped
2 zucchini
1 ounce fresh goat cheese, crumbled
3 tablespoons pesto (recipe follows)

Homemade Pesto

1 clove garlic
1/4 teaspoon salt
A heaping handful of fresh basil
Olive oil as needed
2 tablespoons pine nuts
1/4 cup grated hard cheese (such as Parmesan or Pecorino)


  1. Cost: $2.15
    Makes: One serving
    Prep time: 10 minutes (plus 30 minutes or so the Sunday before)

    In a pot large enough to comfortably hold it, cover the farro (or other grain) with cold water. Bring to a boil and season the water with salt; it should be pleasantly briny but not overly salty. Cook until tender but still chewy, 20-30 minutes. Drain well.

    20111012_sjp_mws_lunch_04_web.jpg

    While the farro is cooking, halve the zucchini lengthwise and use a spoon to scrape out the seeds. Cut into half-moons.

    Heat the olive oil in a medium skillet until it shimmers. Add the zucchini pieces and garlic and sauté, stirring often, until the garlic is golden and the zucchini is tender but not mushy, 3-5 minutes.

    In a bowl, combine the hot farro, pesto, half the goat cheese, and the zucchini. Toss to combine—the heat of the farro should gently melt the goat cheese. Top with the remaining goat cheese and eat.

  2. Pesto: Combine one of the garlic cloves with the salt in a mortar and pestle. Mash the garlic into a paste with the salt. Roughly chop the basil leaves and add them to the mixture, pounding them into a smooth-ish paste, then pound in the olive oil a little at a time to bring everything together into a sauce. Continue with the pine nuts and cheese and pound until smooth. Taste and season with salt, if needed.

  3.  

 

Comments

Anonymous's picture
To prevent automated spam submissions leave this field empty.
 
Share with Facebook