This savory and sweet combination is the perfect bite of summer. Vine ripe tomatoes and sweet juicy peaches paired with farro and creamy vegan pesto is a great light and fresh meal for a warm summer night.


  • ½ cup cup farro
  • ¾ cup water
  • 1 cup tomatoes (baby heirloom and cherry)
  • 1 yellow peach
  • 2 cups fresh basil (no stems), plus extra for garnish
  • 1⁄3 cup pine nuts (or walnuts or macadamia nuts), plus 1 tablespoon for garnish
  • 1 large garlic clove
  • ½ cup extra virgin olive oil
  • ¼ teaspoon Himalayan salt
  •  A pinch of fresh cracked pepper
  • 1 cup Forager Project® Unsweetened Plain Cashewmilk Yogurt


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 and 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.


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You wouldn't know this wasn't dairy!

Michele L. Seattle, WA

It is fantastic using it in recipes!

Judy H. Marblehead, MA

Truly exceptional.


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