Ingredients
Farro & Zucchini
- 1 cup Bluebird Emmer Farro
- 3 cups water
- 1/2 teaspoon kosher or sea salt
- 2 medium zucchini diced small
Final Ingredients
- 3 large cloves garlic
- 1/2 teaspoon salt
- 1/4 cup almonds roasted
- 1 cup fresh parsley leaves packed
- 2/3 cup fresh mint leaves packed
- 1/4 cup fresh tarragon leaves
- 1/2 cup olive oil extra virgin
- 3 tablespoons balsamic vinegar (or verjus)
- 1/4 cup cured olives pitted and chopped
Methods
Farro & Zucchini
- 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.
Final Instructions
- 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.
