Caprese Farro Bowl with Pesto

Caprese takes its name from Capri, where tomatoes, mozzarella, and basil evoke the Italian flag. Here those classics meet nutty pearled farro and a quick pine-nut pesto for a fresh, packable Mediterranean lunch bowl.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 480 cal
• 18g protein
• 42g carbs
• 28g fat
• 8g fiber

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Ingredients

• 1 cup dry pearled farro
• 2 cups cherry tomatoes, halved
• 8 oz fresh mozzarella pearls (ciliegine)
• 1 cup packed, plus extra for garnish fresh basil leaves
• 2 cups baby spinach
• 1/4 cup pine nuts
• 1 garlic clove
• 1/3 cup Parmesan cheese, grated
• 1/3 cup plus 1 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp balsamic glaze

Instructions

1. 1Rinse the pearled farro under cold water, then combine it with water and salt in a medium saucepan; bring to a boil, reduce heat to a gentle simmer, cover, and cook 20 to 25 minutes until the grains are tender with a pleasant chew.
2. 2Drain any excess water from the farro, fluff with a fork, drizzle with olive oil, and spread on a sheet pan to cool to room temperature so it does not wilt the greens later.
3. 3Toast the pine nuts in a dry skillet over medium heat for 3 to 4 minutes, shaking often, until golden and fragrant; set aside half for garnish and use the rest for pesto.
4. 4Make the pesto by blending packed basil leaves, the toasted pine nuts reserved for pesto, garlic clove, grated Parmesan, olive oil, lemon juice, remaining salt, and black pepper in a food processor until mostly smooth but still slightly textured.
5. 5In a large bowl, combine the cooled farro with the baby spinach and toss so residual warmth gently softens the leaves.
6. 6Add the halved cherry tomatoes and mozzarella pearls to the farro mixture.
7. 7Spoon the fresh pesto over the bowl and fold everything together until the grains and vegetables are evenly coated in bright green sauce.
8. 8Divide the mixture among four bowls. Drizzle each serving with a thin zigzag of balsamic glaze and scatter the remaining toasted pine nuts and extra torn basil leaves on top.
9. 9Serve immediately at cool room temperature, or pack into containers for up to 3 days of make-ahead lunches; the farro holds up beautifully without getting mushy.
10. 10If the pesto thickens in the fridge, loosen it with an extra teaspoon of olive oil or lemon juice before tossing.