The farro salad with zucchini pesto and shrimp is an easy summer recipe to prepare, dressed with raw zucchini and basil pesto and enriched with fresh or frozen shrimp. Add a bit of lemon juice, and the dish will become fresh and appetizing.
The farro with zucchini pesto is a great alternative to the farro salad with chickpeas, tomatoes, and cheese that I prepared a few weeks ago, an ideal recipe for hot summer days.
You can prepare it in advance and keep it in the fridge until serving. I often make it for my outings, it keeps well, and my whole family loves it.
Another idea to save for your summer dinners, delicious and tasty, I’m sure that the farro with zucchini pesto and shrimp will please all your guests. Let’s see together how to make it, and then let me know if you liked it. See you next time!
TRY ALSO:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 344.17 (Kcal)
- Carbohydrates 24.87 (g) of which sugars 0.43 (g)
- Proteins 21.40 (g)
- Fat 19.59 (g) of which saturated 3.52 (g)of which unsaturated 3.08 (g)
- Fibers 4.81 (g)
- Sodium 1,285.34 (mg)
Indicative values for a portion of 225 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 11.3 oz pearled farro
- 9 oz shrimp
- Half stalk celery
- 1 bunch parsley
- to taste whole peppercorns
- to taste lemon juice (optional)
- to taste salt
- to taste pepper
- 5.3 oz zucchini
- 4.23 oz extra virgin olive oil
- 0.88 oz grated Parmesan cheese
- 0.71 oz almonds
- 0.18 oz basil
- to taste salt
Tools for farro with pesto
To make this recipe, you need to prepare the zucchini pesto, which you can make with a food processor.
- Mixer
- Saucepan
- Bowl
Recipe
Fresh, summer, tasty recipe!
Prepare the zucchini pesto following all the steps of the recipe for the raw zucchini and basil pesto using the ingredient weights listed in this recipe. For the farro with pesto, you need about 250 g of dressing, so exactly half of the amount indicated in my basic zucchini pesto recipe.
Cook the shrimp: bring a pot of water to a boil with half a stalk of celery, a bunch of parsley, a handful of whole peppercorns, and a bit of salt.
Meanwhile, wash and clean the shrimp by removing the intestine (the dark line), and as soon as the water boils, add the peeled shrimp and cook for 5-7 minutes (be careful not to overcook them as they can become tough). Drain them, discard the vegetables, and set aside the cooked shrimp.Cook the farro: rinse the farro under running water and cook it in plenty of salted water for about 30 minutes, then drain it, transfer it to a bowl, and let it cool.
Once cooled, add the zucchini pesto.
Mix everything very well, add the previously cooked shrimp and, if desired, some lemon juice, stir again, and finally sprinkle with freshly ground pepper.
Here it is, this fresh farro salad dressed with zucchini pesto and shrimp, a tasty and easy-to-make summer dish. The farro with zucchini pesto is a perfect dish for hot days, an ideal recipe to take to the beach, for picnics, and outings. In conclusion, suitable for many occasions.
Storage and Tips
Storage: the farro with pesto can be stored in the refrigerator for 1-2 days in an airtight container.
Tips: you can use either fresh or frozen shrimp. You can also make this recipe with barley instead of farro.
Lemon juice adds freshness to the dish, but you can choose whether to add it based on your taste.
