Roasted Pumpkin Seed Pesto Farro Bowl (Printable)

Hearty farro bowl with creamy pumpkin seed pesto, fresh tomatoes, and greens for a satisfying wholesome meal.

# What You’ll Need:

→ Grains

01 - 1 cup farro, uncooked
02 - 2 ½ cups water or vegetable broth
03 - ½ teaspoon salt

→ Pumpkin Seed Pesto

04 - ½ cup roasted pumpkin seeds (pepitas)
05 - 2 cups fresh basil leaves, packed
06 - 1 small garlic clove
07 - ½ cup grated Parmesan cheese
08 - ½ cup extra-virgin olive oil
09 - 2 tablespoons lemon juice
10 - ¼ teaspoon salt
11 - ⅛ teaspoon black pepper

→ Toppings & Assembly

12 - 1 ½ cups cherry tomatoes, halved
13 - 2 cups baby arugula or mixed greens
14 - ¼ cup shaved Parmesan (optional)
15 - 2 tablespoons pumpkin seeds, toasted (for garnish)
16 - Freshly ground black pepper, to taste

# How-To Steps:

01 - Rinse the farro under cold water. In a medium saucepan, combine farro, water or broth, and salt. Bring to a boil, reduce heat to simmer, cover, and cook for 20–25 minutes or until farro is tender and chewy. Drain any excess liquid.
02 - In a food processor, combine roasted pumpkin seeds, basil, garlic, and Parmesan. Pulse until finely chopped. With the motor running, drizzle in olive oil and lemon juice until a smooth pesto forms. Season with salt and pepper.
03 - In a large mixing bowl, toss the cooked farro with ½ cup of the pumpkin seed pesto (reserve any extra for another use). Divide the farro among four bowls.
04 - Top each bowl with cherry tomatoes, baby arugula or mixed greens, shaved Parmesan (if using), and a sprinkle of toasted pumpkin seeds. Finish with a twist of black pepper.
05 - Serve immediately, or enjoy at room temperature.

# Expert Advice:

01 -
  • The pumpkin seed pesto is unexpectedly creamy and rich without a single pine nut in sight
  • Farro holds up beautifully for meal prep, actually tasting better on day two
  • Everything comes together in under an hour but feels like something from a fancy grain bowl caf
02 -
  • Farro varies by brand, some pearled varieties cook in 15 minutes while whole farro takes 30, so trust your taste buds over the timer
  • The pesto makes more than you need, but that's intentional because it's incredible on eggs or roasted vegetables the next day
  • Cherry tomatoes are best at room temperature, so take them out of the fridge while the farro cooks
03 -
  • Toast raw pumpkin seeds in a dry skillet for 3 to 4 minutes until fragrant, watching closely so they don't burn
  • If your pesto tastes too bitter, add another pinch of salt or a drizzle more lemon juice
  • A splash of pasta cooking water helps loosen the pesto if it feels too thick to coat the farro evenly

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