* Exported from MasterCook * Giovanni's Salad Of Farro, Pesto And Tomatoes (Weir) Recipe By : Farro from Tuscany, by Joanne Weir* Serving Size : 8 Preparation Time :0:00 Categories : Salads Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups farro OR 8-ounces total 2 garlic cloves -- minced 1 1/2 cups packed fresh basil leaves 1/2 cup freshly grated parmigiano-reggiano 1/4 cup extra virgin olive oil coarse salt freshly ground black pepper 1/4 cup pine nuts -- toasted 3 medium tomatoes -- cut into large dice basil leaves -- for garnish Place the farro in a large bowl and cover with plenty of cold water. Let sit for 4 hours. Drain the farro, then place in a saucepan. Cover with plenty of water. Bring to a boil over high heat. Reduce the heat to low and simmer until the grains are tender but still crunchy, 15 to 20 minutes. Drain and let cool. In the meantime, place the garlic, basil and Parmesan in a blender or food processor. Process until a rough paste is formed. Add the olive oil, salt and pepper and process until the paste is smooth. Combine the farro and basil paste in a large bowl; mix well. Add the pine nuts and tomatoes and stir just until mixed. Season with salt and pepper. Serve garnished with basil leaves. Serves 8. [PER SERVING: 205 calories, 6 g protein, 25 g carbohydrate, 11 g fat (2 g saturated), 4 mg cholesterol, 102 mg sodium, 6 g fiber.] *Recipe from "Going With an Ancient Grain: Resilient, nutty farro adds crunchy accent," by Joanne Weir for San Francisco Chronicle 11/26/97 A travel story set in Rapolano, a village halfway between Siena and Arezzo in Tuscany. Kitpath@earthlink.net 8/28/98 - - - - - - - - - - - - - - - - - -