Farro Fresh Mozzarella Salad with Arugula Walnut Pesto
Ingredients
- For the pesto:
- 2 cups arugula, washed and dried
- 1 teaspoon fresh garlic, minced
- 1/2 cup walnuts, toasted
- 1 cup Manchego cheese, grated
- 1/4 to 1/2 cups Extra Virgin Olive Oil
- For the salad
- 2 cups cooked farro
- 1/2 cup tomatoes, 1/4 inch dice
- 1/2 teaspoon red pepper flakes
- 2 teaspoons fresh lemon juice
- 2 tablespoons chives, finely chopped
- kosher salt and fresh ground pepper
- 8 ounces fresh mozzarella, diced
Instructions
Farro & Fresh Mozzarella Salad with Arugula Walnut Pesto serves 6 original recipe by Food52.
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