September 30, 2021

Emmer Farro Chimichurri with Zucchini & Olives

Print Recipe
6 people


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


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.
  • ┬áProcess 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.