Bring the chicken broth
to a boil in a large saucepan
over high heat. Add the farro and stir to combine. Reduce the heat to low and simmer
the farro, covered, until tender, about 25 minutes. Drain
farro and set aside in a large bowl.
Meanwhile, in a food processor
combine the parsley, basil, thyme
, and garlic. Pulse
until the herbs are roughly chopped. Add the olive oil, vinegar, salt, and pepper. Pulse again until the herbs
make a coarse mixture.
Toss the warm farro with the coarse pesto
. Transfer to a serving bowl. Using a vegetable peeler
on the cheese wedge to make about 1/2 cup of cheese shavings. Top the farro with the cheese shavings and serve.