Farro Salad

1. 1

   Bring a large pot of water to a boil and add salt.

2. 2

   Cook the farro as you would pasta, tasting until it is tender, at least 15 minutes and probably about 30.

3. 3

   Drain.

4. 4

   (This can be done up to a day or two in advance; toss the farro with a little olive oil to keep it from clumping, then cover and refrigerate.)

5. 5

   Combine the walnuts, garlic, basil, oil, and a pinch of salt and some pepper in a blender or food processor and puree, adding a little more oil (or cold water) if necessary.

6. 6

   Toss with the farro.

7. 7

   Taste and adjust the seasoning, then add the Parmesan and serve hot or at room temperature, but not more than an hour or two later.

No additional tips available.