This farro bowl is packed with flavor and makes for a great lunch option.
The Deets
Pesto farro bowls with broccolini, buffalo mozzarella, cherry tomatoes, parmesan crisps, and a perfectly poached egg on top. I had some leftover pistachio pesto from a recipe I made earlier in the week, and it added a rich, nutty depth to the dish. The combination of flavors was so fresh and bright—crunchy broccolini paired with creamy buffalo mozzarella, juicy cherry tomatoes, and the savory bite of parmesan crisps. Topped off with a poached egg, this bowl came together as a satisfying, flavorful lunch that felt indulgent yet healthy. I love using farro, it’s got such a great texture.
This dish is also a great option for meal prepping. All the components hold up well in the fridge, making it easy to assemble throughout the week. Farro has such a hearty texture, and when paired with vibrant pesto and fresh veggies, it feels filling without being heavy. Whether you’re looking for a quick lunch or a dinner that’s ready to go, this pesto farro bowl is versatile, delicious, and a great way to add variety to your weekly meals. If you enjoyed this lunch option, check out some of my other recipes here.
Ingredients
- 1 cup cooked farro
- 1 egg
- 1/2 cup cherry tomatoes
- 2 medium sized balls of buffalo mozzarella
- 3-4 broccolini florets
- 1 cup parmesan
- EVOO
- sea salt and pepper
The pesto
- 3/4 cup basil leaves
- 3/4 cup olive oil
- 2 garlic cloves
- 1/2 cup parmesan cheese
- 1/4 cup pistachios
- salt/pepper
Instructions
- Cook farro according to package instructions. Wash broccolini and teat some oil in a medium pan. Add to pan and season with salt, pepper, and red pepper flakes. Cook until bright green and slightly tender.
- In a small bowl crack an egg. Heat a pot of water and when it’s at a rolling boil, use a spoon to make a swirl with the water (like the shape of a tornado) Add in your egg and continue to stir (carefully, without touching the egg) until the water comes back to a boil. Cook for about 1 more min for a runny poached egg (describing how to poach an egg is surprisingly hard… if youre confused by these notes, I suggest watching a video to see what I mean)
- Make your pesto. In a food processor, add pesto ingredients and blend. Taste test and adjust accordingly.
- Preheat oven to 400 and line a baking sheet with parchment paper. Grate cheese and form into thick heaps. Bake for about 5 min or until golden brown.
- Add cooked farro to a medium sized bowl. Top with fresh pesto, sliced cherry tomatoes and your broccolini. Using your hands, break up the mozzarella into bite sized chunks.
- Add poached egg and parmesan bits. Enjoy!
