Arugula Pesto Wheat Berries
Ingredients
The salad
-
3
cups
cooked wheat berries
-
4-6
ounces
seitan (optional), chopped and pan-fried
-
1/3
cup
black Kalamata olives, chopped
-
a bit
shaved Parmesan for garnish
The pesto
-
3
medium cloves
garlic
-
2/3
cup
pine nuts (or sliced almonds), toasted
-
3
cups
loose arugula leaves
-
1/2
cup
freshly grated Parmesan
-
2
pinches
salt
-
1
tablespoon
fresh lemon juice
-
1/3
cup
olive oil
Instructions
- Prepare the wheat berries and let them come to room temperature if refrigerated.
- Make the arugula pesto by blending garlic, half of the pine nuts, most of the arugula, Parmesan, salt, and lemon juice in a food processor.
- Drizzle olive oil into the mixture while pulsing until smooth. Adjust seasoning if necessary.
- Combine the wheat berries with half of the pesto, adding seitan if using, reserved arugula, and hot water as needed.
- Toss until well-coated and add more pesto to taste.
- Serve on a platter topped with olives, remaining pine nuts, and shaved Parmesan.
Nutrition Facts (estimated)
Servings
6
Calories
350
Total fat
22g
Total carbohydrates
30g
Total protein
15g
Sodium
300mg
Cholesterol
10mg
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