Farro Fresh Mozzarella Salad with Arugula Walnut Pesto

Ingredients

• For the pesto:
• 2 cups arugula, washed and dried
• 1 teaspoon fresh garlic, minced
• 1/2 cup walnuts, toasted
• 1 cup Manchego cheese, grated
• 1/4 to 1/2 cups Extra Virgin Olive Oil
• For the salad
• 2 cups cooked farro
• 1/2 cup tomatoes, 1/4 inch dice
• 1/2 teaspoon red pepper flakes
• 2 teaspoons fresh lemon juice
• 2 tablespoons chives, finely chopped
• kosher salt and fresh ground pepper
• 8 ounces fresh mozzarella, diced

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