Rinse 1 1/2 cups farro. Place in a large pot and add 4 1/2 cups water, enough to cover the grains. Bring to a boil. Reduce heat to medium-low and simmer for 30 minutes. Drain any excess liquid. Let cool, then place in a large bowl.

In a large skillet, heat 1 Tbsp. olive oil over medium-high heat. Sprinkle with salt and pepper. Cook until pink and opaque, about 4-5 mins total. Feel free to grill shrimp, if desired. Drain and add shrimp to farro.

Add the tomatoes and mozzarella to the farro.

In a small bowl, whisk together pesto and garlic. Pour over the farro mixture and gently toss until well coated. Squeeze the lemon over the farro and toss again. Season with salt and pepper.

Top with pine nuts and additional fresh basil leaves. Serve either at room temperature or chilled.