Bowl of farro and baby spinach with basil pesto topped with sliced seared chicken and shaved Parmesan

Chef Darin Leonardson

Basil Olive Oil Pesto Chicken Over Farro

A warm grain bowl with basil pesto chicken over farro. It holds up as a make-ahead lunch better than almost anything else in the library.

Farro is an ancient wheat with a chew that rice and quinoa simply do not have — it stays distinct instead of going soft, which is why it works cold the next day. Basil Extra Virgin Olive Oil stands in for the olive oil and part of the basil in a traditional pesto, so you get the herb without needing a full bunch of leaves, and a squeeze of lemon at the end keeps the green tasting fresh rather than heavy.

Dress the farro while it is still warm. Grains absorb dressing as they cool, and the difference between dressing it hot and dressing it cold is the difference between seasoned and merely coated.
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Details

Entrée

1 bowl with chicken and farro

1 serving

Ingredients

  • 1/4 cup dry farro, rinsed
  • 3/4 cup water
  • 4 oz boneless skinless chicken breast
  • 1/4 tspn kosher salt
  • 1/8 tspn black pepper
  • 2 Tbspn fresh basil leaves, chopped
  • 1 Tbspn grated Parmesan cheese
  • 2 tspns Basil Extra Virgin Olive Oil
  • 1 tspn lemon juice
  • 1/4 cup baby spinach leaves

Instructions

  1. Combine farro and water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until tender. Drain any excess water.
  2. Season chicken breast with half of the salt and all of the black pepper.
  3. Heat a small nonstick skillet over medium heat and lightly coat with cooking spray if desired. Cook chicken 5-6 minutes per side until internal temperature reaches 165F (74C). Remove from pan and rest 5 minutes, then slice.
  4. In a small bowl, combine chopped basil, Parmesan cheese, Basil Extra Virgin Olive Oil, lemon juice, and remaining salt to form a loose pesto.
  5. Toss warm cooked farro with baby spinach and the basil pesto until coated.
  6. Spoon farro mixture into a shallow bowl and top with sliced chicken. Serve warm.
Basil Extra Virgin Olive Oil & Red Onion Vinegar
  • Basil Extra Virgin Olive Oil & Red Onion Vinegar
Basil Extra Virgin Olive Oil & Red Onion Vinegar

Basil Extra Virgin Olive Oil & Red Onion Vinegar
$24.95 USD

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