Put the chopped basil, parsley, and pine nuts in a small food processor or mortar, and pulse or grind with a pestle until well combined. Add the olive oil and pulse to incorporate, adding more oil to thin, if needed. Season to taste with salt and pepper.
Mound the farro in a large bowl. Arrange the chicken, Broccolini, escarole (or escarole substitute) and tomatoes on top. Drizzle with the balsamic glaze and pesto, garnish with the garlic and basil leave.