Leaving the peaches and corn raw in this herby peach corn farro with pistachio parsley pesto makes this simple vegan side dish so crisp and fresh.
Lately, my stash of stone fruit hasn’t been lasting very long.
That’s because my snacking alternates between berries and a mix of peaches, nectarines and cherries.
Just like corn, when it’s stone fruit season, I am all in. I buy extra fruit to make sure that I have enough to throw into salads, grains and more.
Sometimes I will put slices on the grill and when I don’t feel like mustering up that much effort, which really isn’t that much, I will leave the fruit raw. Then I just go ahead and stir it into a bowl of greens or rice.
Stone fruit may be sweet, but I love including it in herby and savory dishes like this peach corn farro.
It is crisp and fresh with farro being the only cooked element.
I stir in an herby pesto-like sauce made with parsley, garlic and pistachios.
You can serve it as a vegan side dish with whatever summer main, especially something grilled.
If I end up with leftovers, I like to add arugula and turn them into a peach corn salad.
Yes! Corn is perfectly fine to consume raw. You are not obligated to grill it or boil it.
Raw corn kernels have a juicy crunch to them. They are truly summer in a bite.
But I wouldn’t eat raw corn on the cob. Definitely make sure to slice the kernels off the cob before you eat them.
They are great to stir into salads, again, because they are so fresh and seasonal.
This is what you need to make this side dish:
First, I start simmering the farro on the stove. It only takes about 10 minutes to cook, which gives me enough time to make the pistachio parsley pesto.
In a food processor, I puree the garlic, parsley, pistachios, salt, pepper and olive oil. The nuts should be finely chopped.
When the farro grains are tender, I pour out any excess water from the pot and transfer the farro to a large bowl.
Then I stir the pesto into the grains. It is amazing how the farro drinks the pesto right up.
Finally, I fold in the peaches, corn and scallions.
You can serve the farro warm or at room temperature. And leftovers can be stretched into a salad when you add greens.
Grilled Peach, Corn & Quinoa Salad
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