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RECIPE

Emmer Farro Chimichurri with Zucchini & Olives
6 people
A vibrant twist on a South American classic. Our nutty, chewy Emmer Farro pairs beautifully with fresh herbs, mint, zucchini, and briny olives, all brought to life with bright, zesty chimichurri. Earthy, refreshing, and full of flavor—this dish is a perfect way to put summer’s bounty to good use.
Ingredients
Farro & Zucchini
  • 1 cup Bluebird Emmer Farro
  • 4 cups water
  • 1/2 teaspoon kosher or sea salt
  • 2 medium zucchini diced small
Sauce 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
Instructions
Farro & Zucchini
  • Place the emmer 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. Cover and let sit for 5 minutes.
  • Drain excess water from the farro & zucchini. Set aside to cool
Chimichurri Sauce
  • In a food processor, combine garlic, salt, almonds, parsley, mint and tarragon.
  • Pulse until chunky. Careful to not over process.
  • Add half of the olive oil and 2 Tablespoons of balsamic vinegar. Pulse until it becomes a chunky sauce.
  • Transfer the sauce to a small bowl and pour the remaining olive oil and balsamic vinegar over the mixture and blend thoroughly with a fork.
  • Return the farro and zucchini to a large bowl or saucepan. Add chimichurri sauce to taste, mixing thoroughly, reserving some if you'd like to drizzle over grilled meat.
  • Toss blend with cured olives, salt to taste, and serve warm.