California Avocado season has ended.

Farro with California Avocado, Tomato and Basil

Total time:

5 min

Prep time:


Cook time:

5 min

Farro with California Avocado, Tomato and Basil


Mashed avocado turns into a creamy sauce when added to warm farro in this easy one-dish recipe. All the prep work is done while the farro cooks. For variation, add other seasonal vegetables like broccoli, asparagus or hearty greens to the water and cook with the farro; tossing the hot grains and vegetables with the avocado sauce.


Serves: 2

2 cups farro
2 cups cherry tomatoes, halved
1/8 tsp. salt
3 large cloves garlic, minced
1/4 cup juice from a large lemon
1 Tbsp. extra-virgin olive oil
2 ripe, Fresh California Avocados, seeded and peeled
1/2 packed cup fresh basil leaves
1/4 cup grated Parmesan cheese (optional)

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. Bring 2 quarts of salted water to a boil in Dutch oven or soup kettle. Add farro cook partially covered and stirring frequently at first, until just tender with a little chew, about 30 minutes (or according to package instructions). Reserving 1 cup of farro water, drain and return to pot.
  2. Meanwhile, lightly sprinkle tomatoes with a pinch of salt. Add oil and basil; toss to coat and set aside.
  3. Reserving one quarter of avocado for garnish, mash remaining avocado with a fork; add garlic, lemon juice; stir to combine.
  4. Add avocado mixture to farro, along with enough farro cooking liquid to create a light creamy sauce. Stir in tomatoes and top with reserved diced avocados, and serve, sprinkling with Parmesan cheese, if desired.

Serving Suggestion:  Serve with a seasonal green salad dressed with vinaigrette.

Beverage Pairing:  Rose or sparkling water.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

Calories 490; Total Fat 23 g (Sat 4 g, Trans 0 g, Poly 2.5 g, Mono 14 g); Cholesterol <5 mg; Sodium 210 mg; Potassium 830 mg; Total Carbohydrates 58 g; Dietary Fiber 13 g; Total Sugars 3 g; Protein 14 g; Vitamin A 490 IU; Vitamin C 30 mg; Calcium 151 mg; Iron 2 mg; Vitamin D 1 IU; Folate 122 mcg; Omega 3 Fatty Acid 0.2 g

% Daily Value*: Vitamin A 10%; Vitamin C 50%; Calcium 15%; Iron 10%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

New York Times bestseller and author of seven books, Pam Anderson is AARP’s official food expert and a Runner’s World magazine contributing columnist. She is the former executive editor at Cook’s Illustrated magazine. She and her two adult daughters are the voices behind the popular blog, Three Many Cooks, which has been featured in several national publications, including Woman’s Day and Redbook Pam books include: New York Times bestsellers Perfect One-Dish Dinners and The Perfect Recipe for Losing Weight and Eating Great, Julia Child award winning, The Perfect Recipe, and James Beard Award nominees, How To Cook Without a Book and Perfect Recipes for Having People Over, as well as CookSmart. Her latest is Cook Without a Book: Meatless Meals.

Pam is a brand advocate. Their content on the California Avocado Commission website and/or blog is part of their partnership with our organization.


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