One-Skillet Farro with Black Olive Pesto

This easy one-skillet meal packs in squash, beans and tomatoes, with black olive pesto bringing big flavors.


  • 2 tablespoons (30ml) extra-virgin olive oil
  • 4 sprigs fresh thyme, leaves only, finely chopped
  • 2 medium yellow squash or zucchini (courgette), or a mix, cut into 1/2-inch/2.5cm cubes
  • 1/2 small white or yellow onion, finely chopped
  • 1 cup (135g) pearled, semi-pearled, or “quick cook” farro
  • 1 jar (6.7 ounces/190g) Wicked Kitchen™ Black Olive Pesto Sauce, divided
  • 1 teaspoon kosher salt, plus more to taste
  • 2 large plum tomatoes, cored, seeded, and chopped
  • 1 can (15 ounces/425g) white beans, such as cannellini or navy beans, rinsed and drained well
  • 1/4 bunch flat-leaf parsley, leaves roughly chopped


  1. Heat the oil in a large, deep skillet over medium-high heat. Add the thyme, squash, and onion and cook, stirring occasionally, until just tender, about 5 minutes. Add the farro and cook 3 to 4 minutes more. Stir in 2 cups (500ml) water, 1 tablespoon pesto and 1 teaspoon salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until the farro is just tender and most of the liquid is absorbed, about 25 minutes.
  2. Uncover, stir in the tomatoes, beans and salt to taste and cook just until hot throughout, 3 to 4 minutes more. Top with parsley and dollops of the remaining pesto.


  • Use vegetable stock in place of water to make this simple but rich meal even more flavorful.

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