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.