Place all pesto ingredients except olive oil and lemon juice in the bowl of a food processor and pulse until chopped. Add ⅓ cup olive oil and lemon juice and pulse until combined.
In a large skillet on medium heat, heat 2 tablespoons oregano oil. Add fresh rosemary and cherry tomatoes until they begin to scald and blister, around 3 minutes. Add zucchini and snap peas and quickly sauté until golden. Season with salt and pepper. Add beans and remove from heat to cool.
Place farro in a bowl with the cucumber and arugula. Top with pesto and toss to combine. Add tomato and veggie mixture and top with avocado slices.