INGREDIENTS
1/2 cup
Basil, fresh
3 tbsp
Chives, fresh
3/4 cup
Italian parsley
1
Shallot, finely chopped (about 3 tablespoons), small
2
Sweetango apples, small
2 tbsp
Honey
3 tbsp
Lemon juice
1 cup
Farro, pearled or semi-pearled
1
Generous pinch Kosher salt
1/2 tsp
Kosher salt
1
Maldon or other flaky sea salt
3 tbsp
Olive oil, extra virgin
2 tbsp
Olive oil, extra-virgin
3/4 cup
Pecans, toasted
1 cup
Apple cider
45 g
Parmesan, grated