Serves 6 -8

For the Farro & Zucchini: Makes 2 cups cooked farro

*1 Cup Emmer Farro (Bluebird Grain Farms)
3 Cups water
½ Teaspoon kosher or sea salt
*2 Medium zucchini, diced small

Place the farro, water and salt in a medium or large saucepan over high heat. Bring to a boil, then turn heat to low, cover, and simmer for 50 minutes. Just before draining, add the zucchini and stir, then drain excess water from the farro & zucchini.

To Finish:
*3 Large cloves garlic
½ Teaspoon salt
¼ Cup roasted almonds
*1 Cup fresh parsley leaves (packed)
*2/3 Cup fresh mint leaves (packed)
*¼ Cup fresh tarragon leaves
½ Cup extra-virgin olive oil
3 Tablespoons balsamic (*or verjus)
¼ Cup oil cured olives, pitted & chopped

In a food processor, combine garlic, salt, almonds, parsley, mint and tarragon. Process until chunky, then add half the olive oil and balsamic. Process to a chunky sauce. Transfer the sauce to a bowl and pour the remaining olive oil over the mixture. Place the farro & zucchini in a large bowl or back in the saucepan and add half of the chimichurri sauce (or to taste). Toss with the olives and serve warm.

*Indicates ingredients that are grown or produced locally