Farro Pesto White Bean Salad (Vegan)

farro pesto white bean salad recipe

A healthy heat wave meal, this Farro Pesto White Bean Salad will have you feeling sweet Mediterranean seaside vibes thanks to a bright vegan pesto made with hemp and sun-dried tomatoes.



For the salad:

For the Sun-Dried Tomato, Parsley, and Hemp Pesto:


  1. To cook the farro, place 3 cups of water in a medium pot and bring to a boil. Add the farro and turn down heat to low. Cover the pot with the lid and cook as you would rice, until the farro is chewy and the water has been absorbed. (If the farro is cooked but water remains, simply drain the remaining water and set the farro aside to cool).
  2. Place the cooked farro in a large bowl and allow it to cool fully. Once cool, add the white beans, bell pepper, cucumber, olives, and tomato to the bowl.
  3. To make the pesto, place all pesto ingredients except water in a food processor fitted with the 'S' blade. Start blending, then gradually add the water in a steady stream through the upper tube. Continue blending until completely smooth, tasting for salt, tanginess, and body, and adding additional sea salt, lemon juice, olive oil, or nutritional yeast to suit your taste.
  4. To assemble the salad, spoon about 2/3 of the pesto over the farro, bean, and vegetable mixture. Toss to coat, then add more pesto as desired.