Sicilian Farro Salad | With Pistachio Pesto & Burrata

Rinse the farro thoroughly in a fine-mesh sieve under cold running water. In a pot of plenty of boiling, lightly salted water, simmer gently for about 20–25 minutes until the grains are tender with a bite. Then drain in a colander, rinse briefly with cold water, and allow to cool to room temperature.

In a dry skillet without fat, lightly toast 60 g of the shelled pistachios over medium heat for about 2–3 minutes until fragrant. Set the remaining 20 g of pistachios aside and roughly chop for garnish. Pick the basil leaves from the stems and peel the garlic clove. Squeeze the juice from half a lemon.

Place the toasted pistachios into a blender or mini food processor together with the basil leaves, garlic clove, 2 tablespoons of lemon juice, about 50 ml of extra virgin olive oil, and a generous pinch each of salt and freshly ground black pepper. Blend into a coarse, creamy pesto. Season to taste with a little more lemon juice or salt if desired.