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 Farro
  • ¾ cup water
  • 1 cup tomatoes (baby heirloom & cherry)
  • 1 peach
  • 1 Tbsp pine nuts
  • 1 tsp fresh basil

Creamy Vegan Pesto Sauce:

  • 2 cups fresh basil (no stems)
  • ⅓ cup pine nuts (can substitute walnuts or macadamia nuts)
  • 2 large garlic cloves
  • ½ cup extra virgin olive oil
  • ¼ tsp Himalayan salt
  • ⅛ tsp fresh cracked pepper
  • 1 cup Forager Project Unsweetened Plain Cashewmilk Yogurt


In a medium saucepan, combine farro and water. Place over high heat, bring to a boil; reduce heat to low, cover and cook for 10 minutes. Remove from heat and let stand for 5 minutes.

Meanwhile, place 2 cups fresh basil, 1⁄3 cup pine nuts, 2 large garlic cloves, ¼ tsp Himalayan salt, and 1⁄8 tsp fresh cracked pepper into a food processor. Pulse several times to chop everything up.

Slowly add the olive oil while food processor is running. This will help to emulsify 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 Forager Project Unsweetened Cashewmilk Yogurt, stir well until everything is combined and set aside.

Once farro is done cooking, uncover to cool. Mix in 1 tbsp of the creamy pesto sauce and set aside.

Wash and slice the variety of tomatoes and peach.

When ready to serve, dish up the pesto farro onto the plates. Distribute the sliced tomatoes, peaches, remaining pine nuts and fresh basil leaves. Add a pinch of both salt and pepper.

Enjoy at room temperature.

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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