Farro with Blistered Tomatoes & Pesto

I love making this Farro with Blistered Tomatoes & Pesto when I want a hearty, flavorful dish that feels rustic yet fresh. The chewy farro pairs beautifully with juicy blistered tomatoes and vibrant pesto, creating a satisfying meal or side that’s packed with texture and color.

Why You’ll Love This Recipe

I love how this dish balances nutty whole grains with bright, herbaceous pesto. The burst tomatoes add natural sweetness and a slightly caramelized depth that makes every bite interesting.

I also appreciate how versatile it is. I can serve it warm, at room temperature, or even chilled, making it perfect for meal prep or gatherings.

I find this recipe simple yet impressive, using just a few wholesome ingredients to create bold flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup farro
3 cups water or vegetable broth
1 tablespoon olive oil
2 cups cherry or grape tomatoes
2 cloves garlic, minced
½ cup basil pesto
¼ cup grated Parmesan cheese (optional)
Salt to taste
Black pepper to taste
Fresh basil leaves, for garnish

Directions

I start by rinsing the farro under cold water. In a medium saucepan, I combine the farro and water or vegetable broth. I bring it to a boil, then reduce the heat and let it simmer for about 20–30 minutes, or until tender but still pleasantly chewy. I drain any excess liquid and set it aside.

While the farro cooks, I heat olive oil in a skillet over medium-high heat. I add the cherry tomatoes and cook them for about 5–7 minutes, stirring occasionally, until they blister and begin to burst.

I add the minced garlic to the skillet and cook for another 30 seconds until fragrant.

I combine the cooked farro with the blistered tomatoes in a large bowl. I stir in the pesto until everything is evenly coated.

I season with salt and black pepper to taste. If I’m using Parmesan cheese, I sprinkle it over the top and gently mix.

I garnish with fresh basil leaves before serving.

Servings and timing

I usually get about 4 servings from this recipe.

Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: About 35–40 minutes

Variations

I sometimes add fresh mozzarella pearls for extra creaminess. When I want additional protein, I mix in grilled chicken or chickpeas.

I also enjoy adding baby spinach or arugula for a peppery touch.

If I prefer a more Mediterranean flavor, I stir in olives and sun-dried tomatoes.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days.

When reheating, I warm it gently in a skillet over medium heat with a small drizzle of olive oil. I can also enjoy it cold as a grain salad.

I do not usually freeze this dish, as the texture of farro and tomatoes can change after thawing.

FAQs

What does farro taste like?

I find farro has a mild, nutty flavor and a pleasantly chewy texture that works well in salads and warm grain dishes.

Can I use another grain instead of farro?

Yes, I sometimes substitute quinoa, brown rice, or barley depending on what I have available.

Can I make this dish ahead of time?

Yes, I often prepare it in advance. The flavors deepen as it sits, making it great for meal prep.

Is this recipe vegetarian?

Yes, it’s vegetarian as written. I skip the Parmesan or use a vegetarian version if needed.

How do I keep the tomatoes from overcooking?

I cook them just until they blister and begin to burst, then remove them from the heat to maintain their texture.

Conclusion

I love how this Farro with Blistered Tomatoes & Pesto brings together wholesome grains and vibrant flavors in one simple dish. It’s hearty, fresh, and easy to customize for any occasion. Whenever I want a satisfying meal that feels both rustic and bright, this is a recipe I happily return to.

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