Farro is a wheatlike grain grown in central Italy (known as spelt here). Barley makes a good substitute; cook it the same way. Here it is combined with a simple pesto; it’s a lovely picnic or summer party side dish, with almost anything.

　　

Ingredients

makes 4 servings

　　Salt and black pepper to taste

　　1 1/2 cups farro

　　1/4 cup walnuts or pine nuts

　　1/2 garlic clove

　　1/2 cup packed fresh basil leaves

　　1/4 cup extra virgin olive oil, or more as needed

　　1/2 cup freshly grated Parmesan cheese

　　

Step 1

Bring a large pot of water to a boil and add salt. Cook the farro as you would pasta, tasting until it is tender, at least 15 minutes and probably about 30. Drain. (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.)

　　

Step 2

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. Toss with the farro. 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.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.