Prep
- In a medium saucepan, combine ½ cup farro and ¾ cup water. Place over high heat, bring to a boil; reduce heat to low, cover and cook for 15 minutes at least. Remove from heat and let stand for 5 minutes.
- Meanwhile, place fresh basil leaves, nuts, garlic, salt and pepper in a food processor. Pulse several times to chop everything up. Slowly add the olive oil while food processor is running. This will help emulsify the pesto and keep the olive oil from separating.
- Take the pesto out of the food processor and place 1 cup into a bowl. Mix in 1 cup of Unsweetened Plain Cashewmilk Yogurt, stir well until everything is combined and set aside.
- Once farro is done cooking, uncover to cool. Mix in 1 tablespoon of the creamy pesto sauce and set aside.
- Wash and slice the variety of tomatoes and peach. When ready to serve, place the pesto farro onto the plates. Distribute the sliced tomatoes, peaches, pine nuts, fresh basil leaves, and a little pinch of both salt and pepper.
- Enjoy at room temperature.
