Farro & fresh mozzarella salad with arugula walnut pesto

Indulge in the bold flavors of farro and creamy mozzarella paired with the peppery arugula and nutty walnut pesto in this delightful salad.

Ingredients:

• 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
• 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
• 230g fresh mozzarella, diced

Instructions:

1. Combine all the pesto ingredients in a food processor, except for the olive oil. Use the pulse function a few times until a paste forms.
2. While the processor is running, slowly pour in 1/4 cup of oil and blend. If the consistency is good, refrain from adding more oil. However, if it appears dry, incorporate a teaspoon or two more.
3. Sample the mixture and modify the seasoning to your liking.
4. In a separate bowl, mix the farro with half of the pesto. Add the tomatoes, red pepper flakes, lemon juice, chives, and mozzarella. Stir the salad well and taste. Adjust the seasoning as needed or include extra pesto if desired. Present the dish.

Summary:

• Calories: 2851 kcal
• Fat: 218 g
• Protein: 113 g
• Carbs: 129 g
• Potassium: 1505 mg
• Magnesium: 402 mg