250 grams (1 1/3 cups) semi-pearled farro
Basil Pesto (recipe follows)
250 grams (about 1/2 pound) cherry tomatoes, halved (or quartered if large)
2 tablespoons extra-virgin olive oil
Green and/or black olives, pitted (optional)
Fresh basil leaves, for garnish (optional)
Wash the farro well in a fine mesh strainer. Bring a large pot of salted water to a boil. Add the farro and cook, stirring occasionally and skimming off any foam, for 30 minutes (or according to package instructions), until tender. Strain the farro and let cool.
In a large bowl, combine the farro, pesto, cherry tomatoes, olive oil, and olives, if using. Stir until the farro is coated, and season with salt to taste. Transfer the bowl to the refrigerator to cool until ready to serve. Garnish with the fresh basil just before serving.
Tip: To help the farro cool more efficiently, spread out the cooked farro in an even layer on a parchment paper-lined baking sheet after straining.